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 heavy cream
• 2 cloves garlic, minced
• ½ teaspoon / 3 g sea salt
• ¼ teaspoon / 1 g ground black pepper
• 6 ounces / 170 g Swiss cheese, cut into 8 slices, divided
• 8 ounces / 225 g cooked chicken or turkey, chopped, divided
• 8 ounces / 225 g cooked ham, chopped, divided
• Optional for Serving
• ¼ cup / 15 g baby arugula
• ¼ cup / 50 g 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
• Net Carbs: 2.8 g
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.
