Hearty holiday leftover frittata turns turkey, ham, and Swiss cheese into a golden, cheesy brunch that tastes anything but leftover. Ten eggs and a splash of heavy cream bake into rich wedges that feed six. It is the best possible answer to a fridge full of holiday remnants.
What’s the best part of a big holiday dinner? The leftovers, of course! If you’re staring at a fridge full of leftover Thanksgiving turkey or Christmas ham and wondering what to do, I have the most delicious solution for you. This Hearty Holiday Leftover Frittata transforms those savory dinner remnants into a spectacular breakfast or brunch centerpiece. It’s rich, cheesy, packed with protein, and ridiculously easy to whip up. It’s my go-to recipe for a lazy post-holiday morning that still feels special and tastes incredible.
Ingredients
• 10 large eggs
• ¼ cup / 60 ml (2 fl oz) heavy cream
• 2 cloves garlic, minced
• ½ teaspoon / 3 g (0.11 oz) sea salt
• ¼ teaspoon / 1 g (0.04 oz) ground black pepper
• 6 ounces / 170 g (6 oz) Swiss cheese, cut into 8 slices, divided
• 8 ounces / 225 g (7.9 oz) cooked chicken or turkey, chopped, divided
• 8 ounces / 225 g (7.9 oz) cooked ham, chopped, divided
• Optional for Serving
• ¼ cup / 15 g (0.53 oz) baby arugula
• ¼ cup / 50 g (1.76 oz) cherry tomatoes, halved
• 1 chive, chopped
Instructions
1. Directions
2. Preheat your oven to 375°F / 190°C. In a large mixing bowl, crack the eggs and whisk vigorously until the yolks and whites are fully combined and slightly frothy.
3. Whisk in the heavy cream, minced garlic, sea salt, and ground black pepper until smooth.
4. Chop 4 of the Swiss cheese slices into small pieces. Stir the chopped cheese into the egg mixture, along with half of the chopped chicken (or turkey) and half of the chopped ham.
5. Heat a large, 10-inch oven-proof skillet over medium heat. Pour the egg mixture into the hot skillet and let it cook undisturbed until the edges begin to set, which should take about 10 minutes.
6. Carefully arrange the remaining 4 slices of Swiss cheese over the top of the frittata. Scatter the remaining chicken and ham evenly over the cheese.
7. Transfer the entire skillet to the preheated oven. Bake for 20 minutes, or until the center is firm to the touch and no longer jiggly.
8. Let the frittata rest in the skillet for a few minutes before slicing. Garnish with fresh arugula, cherry tomatoes, and chopped chives before serving, if desired.
Nutritional Information
• Servings: 6
• Prep time: 10 minutes
• Cook time: 30 minutes
• Calories: 353
• Fat: 22 g
• Protein: 35 g
• Total Carbs: 2.8 g (0.1 oz)
• Net Carbs: 2.8 g (0.1 oz)
Pro Tips
• Use a store-bought rotisserie chicken to make this recipe even faster. Just shred the meat and you’re ready to go.
• No oven-proof skillet? No problem. Cook the frittata base on the stovetop as directed, then pour it into a greased 9-inch pie plate or baking dish before topping and baking.
• Feel free to swap the Swiss cheese with other great melting cheeses like Gruyère, cheddar, provolone, or fontina.
• Add leftover roasted vegetables for extra flavor and nutrients. Diced potatoes, bell peppers, onions, or broccoli work wonderfully.
FAQ
Q: How do I know when the frittata is done cooking
A: The frittata is fully cooked when the center is firm to the touch and no longer jiggly. This typically takes about 20 minutes of baking in an oven preheated to 375°F / 190°C.
Q: Can I make this frittata without an oven-proof skillet
A: Yes, you can. Cook the egg mixture on the stovetop as directed, then pour it into a greased 9-inch pie plate or baking dish before adding the remaining toppings and transferring it to the oven to bake.
Q: What other cheeses can I use in this recipe
A: This recipe is very flexible. You can easily swap the Swiss cheese for other great melting cheeses like Gruyère, cheddar, provolone, or fontina.
Q: Can I add vegetables to this leftover frittata
A: Absolutely. Feel free to add leftover roasted vegetables for extra flavor and nutrients. Diced potatoes, bell peppers, onions, or broccoli all work wonderfully in this dish.
Pro Tips
- A store-bought rotisserie chicken makes this even faster — shred the meat and the prep is mostly done.
- Let the egg base cook undisturbed on the stovetop for about 10 minutes until the edges set before adding the toppings and moving the skillet to the oven.
- No oven-proof skillet? Pour the set base into a greased 9-inch pie plate or baking dish before topping and baking.
- Rest the frittata in the skillet for a few minutes before slicing so the wedges hold their shape.
- Swap the Swiss cheese for any good melting cheese — Gruyère, cheddar, provolone, or fontina all work.
Frequently Asked Questions
Is leftover frittata keto?
Very much so: each serving has 2.8 g of net carbs with 35 g of protein and 22 g of fat.
Can I make a frittata ahead of time?
Yes — bake it fully and refrigerate. Slices are good cold or gently rewarmed, though the texture is at its best just out of the oven.
Can I use leftover turkey instead of chicken?
Either works: the recipe is built for cooked chicken or turkey alongside cooked ham, so use whatever the holiday left behind.
How do I know when the frittata is done?
After about 20 minutes at 375°F / 190°C the center should be firm to the touch and no longer jiggly.
Recipe card below.
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Hearty Holiday Leftover Frittata
Ingredients
Method
- Directions
- Preheat your oven to 375°F / 190°C.
- In a large mixing bowl, crack the eggs and whisk vigorously until the yolks and whites are fully combined and slightly frothy.
- Whisk in the heavy cream, minced garlic, sea salt, and ground black pepper until smooth.
- Chop 4 of the Swiss cheese slices into small pieces.
- Stir the chopped cheese into the egg mixture, along with half of the chopped chicken (or turkey) and half of the chopped ham.
- Heat a large, 10-inch oven-proof skillet over medium heat.
- Pour the egg mixture into the hot skillet and let it cook undisturbed until the edges begin to set, which should take about 10 minutes.
- Carefully arrange the remaining 4 slices of Swiss cheese over the top of the frittata. Scatter the remaining chicken and ham evenly over the cheese.
- Transfer the entire skillet to the preheated oven.
- Bake for 20 minutes, or until the center is firm to the touch and no longer jiggly.
- Let the frittata rest in the skillet for a few minutes before slicing.
- Garnish with fresh arugula, cherry tomatoes, and chopped chives before serving, if desired.
- Add leftover roasted vegetables for extra flavor and nutrients.
- Diced potatoes, bell peppers, onions, or broccoli work wonderfully.
