Macheesmo

I always try to use all of the leftovers that I have from various recipes. Sometimes I am more successful than other times and, unfortunately, on occasion I find myself throwing out food which I always hate. Of course, Thanksgiving is typically a time when there are tons of leftovers laying around.

So why not make something with them? Something like this.

I’m going to give you the recipe that I used for this, but a fritatta is one of those strange cooking things that can really incorporate almost any veggie or meat. This makes it a perfect brunch meal to get rid of those half peppers, quarter onions, and 10 ounces of turkey meat!

Leftover Turkey Frittata

by Nick

Serves:

Serves 6

Prep Time:

15 mins

Total Time:

45 mins

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Since you will almost certainly have leftover turkey after Thanksgiving, here’s how to transform it into brunch frittata!

Ingredients

8 to 10 ounces leftover turkey or chicken, roughly shredded.

1/2 onion, chopped.

1 clove garlic.

1 Teaspoon fresh Sage.

1 Teaspoon fresh rosemary.

1 Teaspoon fresh thyme.

1 Tablespoon olive oil (or butter).

1/2 cup grated cheese (I used cheddar).

8 eggs beaten. You could use up to 10 if you want a thicker frittata.

1/3 cup milk or cream for the eggs.

Instructions

1) In a large cast iron skillet over medium heat, add onions, turkey, and garlic with the oil or butter. It is important to have cast iron for this recipe because we are going to transfer it to the oven. Preheat oven to 375 degrees F.

2) While those are starting to cook, crack your 8 eggs into a bowl and whisk together with your milk. Also chop up any and all herbs you wish to add and grate that cheese!

3) Then pour all of your egg mixture in your skillet. It should pretty much cover all of your fillings. Then sprinkle your herbs and cheese on top!

4) Turn heat down to low and cook for five minutes without touching it.

5) Transfer your jiggly thing to the oven for at least 15 minutes. Depending on how many eggs you use, and how large your cast iron skillet is, you might need a bit longer. You want the cheese to be bubbly and the egg to be firm.

6) If you have a well seasoned cast iron skillet then you should be able to just slide out the entire frittata onto a baking sheet, pizza stone, or large serving dish. Just work a spatula under one side, go slowly, and it should just slide right out.

Slice and serve!

Again, you shouldn’t avoid this meal just because you lack a few of the ingredients (besides the eggs obviously). If you have a pepper instead of an onion or dried spices instead of fresh, or Parmesan instead of cheddar, I still recommend trying the fritatta.

But assuming you are copying me in an attempt to be awesome, you would get out your trusty cast iron skillet and throw in your onions, turkey, and garlic with the oil or butter. It is important to have cast iron for this recipe because we are going to transfer it to the oven. If you don’t have one, I can’t recommend one enough. Check it out.

Also, now would be when you would want to pre-heat that oven of yours to 375.

While those are starting to cook, crack your 8 eggs into a bowl and whisk together with your milk. Also chop up any and all herbs you wish to add and grate that cheese! This is all going to come together really quickly now.

Then pour all of your egg mixture in your skillet. It should pretty much cover all of your fillings. Then sprinkly your herbs and cheese on top!

Now here is the trick: Do not touch it. You will be tempted to prod it, poke it, and generally assault it. Don’t or else you will end up with scrambled eggs with stuff. Turn your heat down to low on the burner and just chill.

Let it sit there for about 5 minutes until the eggs start to firm up just a bit. They won’t get entirely firm though. If they do get all the way set than you have just overcooked your frittata. It should still be pretty jiggly in the center.

Transfer your jiggly thing to the oven for at least 15 minutes. Depending on how many eggs you use, and how large your cast iron skillet is, you might need a bit longer. You want the cheese to be bubbly and the egg to be firm.

If you have a well seasoned cast iron skillet then you should be able to just slide out the entire frittata onto a baking sheet, pizza stone, or large serving dish. Just work a spatula under one side, go slowly, and it should just slide right out.

I like to cut mine like a pizza, but you could also do squares or get a cookie cutter and go crazy (JOKING.) I recommend serving it sprinkled with some kosher salt, cracked pepper, fresh fruit and a tall glass of OJ.

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