Thanksgiving Leftovers Frittata

Put a rack near the top.

Whisk the eggs, dairy and salt together in a bowl. That’s: 7 eggs, 1 ½ cup cream, ¼ teaspoon freshly ground nutmeg, ¼ teaspoon freshly ground black pepper, ½ teaspoon kosher salt.

Ok, what do you have? Find something green and chop it up. Good candidates are: brussels sprouts, green beans, leafy greens like spinach or kale, broccoli, peas, or asparagus.

Mashed potatoes or even mashed sweet potato casserole will work too. This is ok to omit.

Stuffing. Chop it up a little bit with your knife.

Turkey, if you’re not going vegetarian. Shred and dice the dark meat or cube some turkey breast.

In a large non-stick sauté pan - aim for at least 10” pan - melt the butter over medium heat. When it’s melted, make sure it coats the bottom and pour in the eggs. Let them sit for about 1 minute, the using a rubber spatula, scrape a long slow motion across the pan to make a crumpled sheet of egg. Let it sit again and repeat. Do not over stir or make whisking motions!

When it seems to be about 30% set, scatter in the turkey (if using) and green vegetables. You can scrape eggs again if needed at this point. Press the edges of the egg into an even shape at the edges of the pan.

Now, use a teaspoon to dollop intentional pockets of stuffing and potatoes. Don’t stir after this point!

Top with parmesan and slide it into the oven on the top rack.

Bake for about 10 - 20 minutes depending on how wet the eggs still were when you moved it to the oven. It’s done when the eggs are just set and the cheese is golden brown.

Remove and let cool for 5 minutes. Run the rubber spatula around the edges and either remove it from the sauté pan (which is challenging especially if you don't have a great pan), or use a butter knife to carefully slice in the pan and just remove 1 slice at a time.

Serve hot or warm with a salad. Great for any time of the day!