There are plenty of ideas out there for leftover turkey – like soup and sandwiches and pot pie – and I’m often looking for ways to use up leftover roasted or sautéed vegetables. Instead of re-heating them as-is (boring) or forgetting about them altogether, try serving them in a day-after frittata.
This is a fantastic and simple way to eat vegetables, leftovers or not, anytime of the year.
I fried half a package of bacon (the other half was used for bacon-wrapped dates on Thursday), set it aside and started with chopped yellow onion and a few cloves of minced garlic. Then I added roasted carrots and parsnips (which were cooked in EVOO, thyme and white balsamic) and green beans (which had been sautéed with brown butter), along with a few fresh cherry tomatoes. Next is 8-10 large eggs, beaten and lightly stirred into the pan. I quickly added the crumbled bacon. I let it come together for about 5 minutes before sprinkling with fresh parsley and gouda cheese, gave it a nice round of EVOO on the outer edge, then popped it into the oven at 375 degrees for about 12 minutes.
Serve sliced apples sprinkled with cinnamon.
After a long marathon in the kitchen, this is a quick one-pan brunch that will nourish and delight your house guests without spending too much time at the stove.
Even if you’re not using leftovers, this is a crowd-pleasing recipe for the next time you host a Sunday Champagne brunch at home. Yum!
TALK BACK: What are you doing with Thanksgiving leftovers this year?