Thanksgiving Leftovers Frittata

Servings: 2 as a main dish or 4 as a side dish


  • 1 cup acorn squash or butternut squash, cooked 
  • 1/2 yellow onion, thinly sliced 
  • 2 cups winter greens, such as arugula, collard greens, or chard stemmed and roughly chopped 
  • 8 large eggs 
  • 1 cup cooked turkey or chicken, diced
  • 1/2 tablespoon fresh rosemary leaves finely chopped
  • 1 teaspoon fresh thyme leaves finely chopped 
  • 1/4 cup whole milk 
  • 1/4 teaspoon sea salt 
  • Freshly ground pepper, to taste 
  • 1/4 cup feta cheese 
  • 1 tablespoon olive oil 
  • 1 tablespoon salted butter

Heat the oven to 425 degrees F. Crack the eggs into a medium-sized bowl. Add the milk, salt, pepper, and fresh herbs to the bowl. Use a fork or whisk to vigorously beat the eggs together. Heat the olive oil and butter in a small oven-safe skillet over medium-low heat. Add the onions and sauté for 10-15 minutes, until they are soft and slightly caramelized. Add the chopped greens and sauté for one minute, or until the greens are wilted. Add the squash and turkey to the pan and stir to evenly distribute the ingredients across the bottom of the pan. Add the egg mixture to the pan and sprinkle the feta cheese evenly over the top of the egg mixture. Cook for two minutes without stirring. Turn the stove off and put the pan in the oven. Allow the frittata to finish cooking for another 10-15 minutes, or until it is set and doesn’t jiggle when you move the pan. Allow the frittata to sit for ten minutes before serving. 

Recipe & Photo by Shelby Thompson

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