Sweet Potato & Turkey Frittata

Breakfast/BrunchMain Courses
Written By yvette jemison

This is basically Thanksgiving in a crustless quiche.  Use your flavorful Thanksgiving leftovers to create a quick and delicious meal for your holiday house guest.  It’s easy to swap out your favorite meat and cheese making this the perfect breakfast or dinner dish. 

Sweet Potato & Turkey Frittata

Servings: 2-3

1 teaspoon olive oil

1 cup cooked turkey meat, coarsely chopped

½ baked sweet potato, coarsely chopped

leaves from 2 sprigs fresh thyme

5 large eggs

½ teaspoon salt

¼ teaspoon black pepper

1 oz. goat cheese

1. In a small skillet on medium heat, add the olive oil and sauté the turkey, sweet potato and thyme until lightly browned, 3-5 minutes.

2. In a small bowl beat eggs, and season with salt and pepper.  Pour over the sautéed turkey and sweet potato.  Pinch off small pieces of goat cheese, and place on top of the frittata.  Cover and cook on medium low heat until the eggs are set, 10-12 minutes.  Serve immediately.

yvette jemison

Yvette Zuniga Jemison is a recipe developer, food photographer, and the IACP award-winning author of My South Texas Kitchen. As a recipe developer and content creator, she produced seasonal campaigns, product launches, and cooking videos for leading brands such as Zatarain's® Brands and The Galley® Brands.

Her cookbook, recipes, and food photography have been featured in Southern Living Magazine, The Local Palate Magazine, San Antonio Living Show, and the FYI Network. You can find her recipes, book signings, cooking classes, on her event page and on Instagram at @y_delicacies.

https://yvettezunigajemison.com
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