Ingredients:

  • 1 ½ cups Leftover Cooked Turkey, shredded or diced
  • 1 cup Cooked Sweet Potato, diced into ½-inch pieces
  • 1 Tablespoon Unsalted Butter
  • ½ medium Yellow Onion, finely chopped
  • 1 teaspoon Fresh Sage Leaves, finely chopped
  • ¾ cup Shredded Sharp Cheddar Cheese
  • 8 Large Eggs
  • ½ cup Whole Milk or Heavy Cream
  • 1 teaspoon Dijon Mustard
  • ¼ teaspoon Ground Nutmeg
  • ½ teaspoon Salt (or to taste)
  • ¼ teaspoon Freshly Ground Black Pepper (or to taste)

Instructions:

  1. Preheat your oven to 375°F (190°C). Lightly grease the 10-inch oven-safe skillet.
  2. Melt butter in the skillet over medium heat. Sauté the chopped onion until translucent (about 5 minutes). Stir in the chopped sage during the final minute.
  3. Remove the skillet from the heat. Evenly distribute the cooked turkey, sweet potato, and half of the shredded cheese across the bottom of the skillet over the onions.
  4. In a large mixing bowl, vigorously whisk together the eggs, milk/cream, Dijon mustard, nutmeg, salt, and pepper until thoroughly combined and slightly frothy.
  5. Pour the egg mixture evenly over the layered ingredients in the skillet. Gently push the fillings down slightly with a spatula to ensure they are submerged.
  6. Return the skillet to medium-low heat on the stovetop. Cook undisturbed for 5–7 minutes until the edges are just beginning to set and look opaque.
  7. Sprinkle the remaining cheese over the top. Transfer the skillet carefully to the preheated oven.
  8. Bake for 20–25 minutes, or until the centre is fully set and the top is puffed and golden brown.
  9. Let the frittata rest in the pan for 5 minutes before slicing into wedges and serving.