This is a great way to use a little of that leftover turkey in a frittata with the traditional flavors of Thanksgiving. I wanted to post this a bit before the holiday so people could see it before the annual “what do we do with the leftover turkey?” question arises. But, of course, I did not yet have the leftover Turkey. So this time, for the photo I “cheated” and made the frittata with chicken instead.
Turkey and cranberry Thanksgiving frittata
3/4 cup leftover turkey, in small pieces
1/3 cup dried, sweetened cranberries (Ocean Spray Craisins)
1/3 cup shredded guryere cheese plus a little more for the top
Put the eggs into a good-sized mixing bowl and beat just to mix them up. Add a bit of oil to the pan and let it get hot. Add a small amount of the eggs to the pan to set the bottom of the frittata to prevent sticking. Turn the heat down to medium low. Mix the turkey, cranberries, and Gruyere into the eggs and pour the mixture into the pan. Cook this for about 5 minutes to set the bottom and sides.
Preheat the broiler. When the 5 minutes cooking on the stove are up, sprinkle a bit more of the cheese on the top. Place the pan under the broiler, about 6 to 7 inches below. Cook until the top is set and just starts to brown. This is about 1–1/2 to 2 minutes for me, but watch closely.
Remove from the broiler, loosen up the sides with a spatula if necessary, and slide the frittata out onto the serving plate.