This paleo leftover turkey sweet potato frittata will have everyone waking up extra early for! Rise and shine with this savory and creamy paleo, gluten free, grain free, and dairy free breakfast that everyone will love!
I know that I promised in my Slow Cooker White Turkey Chili post earlier this week that I would be dishing up some awesome leftover turkey recipes and today is no exception.
On top of leftover Thanksgiving turkey, I’m also helping you use up leftover sweet potatoes, leftover onions, sage, kale, and other pieces that may not have been completely demolished at your Thanksgiving table.
This is by far my favorite frittata of all time!
I think it has to do with the combination of how cheesy and savory it tastes along with it’s hints of sage and thyme but without the cheese and grease!
That’s right! This cleverly pieced together gem is uber clean and healthy but tastes so far from it.
Alex still doesn’t believe me that there’s no cheese or cream in it. This frittata is that clever.
So if you are ready to make an impressive morning-after-Thanksgiving breakfast in under 30 minutes this paleo leftover turkey sweet potato frittata is the one for you.
Go grab your skillet!
Paleo Leftover Turkey Sweet Potato Frittata
- 1 medium sweet potato cubed
- 3 TBSP coconut oil
- 1 cup chopped kale or spinach
- 2 cups chopped leftover cooked turkey meat
- 1/2 cup diced onion
- 1/2 tsp minced garlic
- 1 tsp dried thyme or 3 tsp fresh chopped thyme
- 1/2 tsp garlic powder
- 1/2 tsp red pepper flakes optional
- 6-8 leaves sage chopped
- 1/4 tsp paprika
- salt and pepper to taste
- 8 TBSP large eggs beaten + 2 water
Heat your oven safe skillet over medium heat with the coconut oil coating the bottom and sides of the skillet. Add the sweet potatoes and cook for about 10 minutes or until fork tender.
Preheat your oven to 375*F.
Add the kale, turkey, onion, garlic, thyme, garlic powder, red pepper flakes, sage, paprika, and salt and pepper and saute for about 5 minutes or until the kale is wilted.
Turn down your skillet temp to low and the egg + water mixture, stirring until mixed thoroughly once and then left undisturbed. Cook on low for 4-5 minutes or until the egg just starts to set or firm slightly.
Transfer to the oven and bake for another 10-12 minutes or until the edges are golden brown and are starting to separate from the edges of the skillet.
Remove from the oven and allow to cool for a few minutes before slicing and serving.