Recipe: Thanksgiving Leftover Frittata with Greens, Sweet Potatoes and Fontina

An easy meal that bakes in the oven

An easy meal that bakes in the oven

After a festive holiday meal with friends and family, the dishes are done – the relatives are sleeping tight … what’s for breakfast? This frittata is easy to put together with minimal effort or mess. Healthy, sensible ingredients you already have on hand. Sauté, bake until puffed and enjoy.

This delicious wedge of goodness incorporates what’s left in your refrigerator from your memorable Thanksgiving feast! Like an omelet, but simpler – sauté greens on hand (I’ve used sliced bok choy and arugula), add them to whisked eggs and potatoes (I’ve used sliced sweet potatoes). Be creative as I did and crumble in some roasted chestnuts as well in the mix for a bolt of extra flavor. Fresh herbs would also be a welcome addition – I seasoned with some leeks, garlic and a pinch of lemon rind for a little “zest”. Italian fontina was grated; creamy goat cheese added for contrast.

The whole Frittata cooked in a vintage Dansk baker

The whole Frittata cooked in a vintage Dansk baker

Start the frittata in an ovenproof skillet. Or, use an attractive, collectible one as I did, which is safe from the stove to table – a Dansk Kobenstyle Danish baker, which is enameled coated steel. This mid-century beauty can be found at vintage markets. Look for the original ones (superior quality), not reproductions.

“Frittata” is an italian word derived from fritto, or “to fry”. The first ingredients are typically fried in some oil or butter. Today, we have replaced the word fry, with a generally healthier term – sauté.

Recipe: Leftover Thanksgiving Leftover Frittata with Greens, Sweet Potatoes and Fontina

Ingredients

  • 4 teaspoons extra virgin olive oil, divided
  • 1 tablespoon fresh garlic, peeled and chopped
  • ½ cup leeks and scallions, cleaned, thinly sliced
  • 1 cup bok choy leaves, cleaned, thinly chopped (or spinach, mustard greens or kale)
  • 1 ½ cups baby arugula, cleaned
  • 1 cup cooked sweet potato, cooked in skin, peeled and sliced
  •  cup roasted chestnuts, peeled and sliced
  • tablespoons goat cheese
  • ½ cup fontina cheese, grated, or your favorite cheese
  • ¼ teaspoon lemon rind, finely grated
  • 12 large eggs
  •   salt and pepper, to taste

Method

Preheat the oven to 325 degrees.
Add 2 t. extra virgin olive oil to an ovenproof 9 – 10″ skillet. Add the garlic, leeks and scallions and sauté over low heat until softened, but not colored,
about 2 minutes, Add the bok choy, stir one minute until softened. Add the arugula, and stir briefly until just starting to limp, but stir firm, one minute. Remove the contents to a medium sized bowl. Add the sweet potato, roasted chestnuts, salt and pepper to taste.

Whisk the eggs well in a medium sized bowl.
Wipe the skillet clean and add 2 t. extra virgin olive oil, raise the heat to medium-low. Add the eggs, and cook until just setting, stirring all the time, just a few minutes.

Add all the ingredients from to bowl to the egg mixture in the skillet. Stir one minute to combine the ingredients – but still very “loose.”
Fold in the two cheeses and the lemon rind.

Place the skillet in the oven and cook until puffed and just firm, about 15 minutes.

Do not overcook, test to see if done.

Remove from the oven, cut into wedges and serve.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

Serves: 6 – 8


Karen SheerKaren Sheer lives and cooks in Greenwich. She is a professional chef, writer, caterer, photographer and food consultant specializing in original recipes. Her blog is “A Zest For Life”– Karen’s Obsession with Food and Style.

Each recipe is inventive, original and well tested. Karen’s recipes are written to give you the feeling she is in the kitchen with you coaching step by step. Health and wellness are her passions. Karen’s recipes promote fresh, local ingredients which lead to a healthier lifestyle!