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From: Martha Stewart
Hungry mouths to feed the morning after Thanksgiving? Put that leftover turkey to good use and make a quick, no-fuss frittata in a baking dish, then slice and place on toast slathered with Dijonnaise.
More Recipe: Spanish Omelet
Prep: 15 mins
Total: 40 mins
Yield: Makes 8 sandwiches
Ingredients
- 12 large eggs
- 1/4 cup heavy cream
- Kosher salt and freshly ground pepper
- 1 cup shredded cooked turkey
- 1 cup baby spinach
- 6 slices cooked bacon, broken into pieces
- 1 1/2 cup shredded Swiss cheese, divided
- Dijon mustard and mayonnaise, for serving
- 8 to 16 slices toasted bread, for serving
Directions
Step 1
Preheat oven to 400 degrees with rack in center.Step 2
In a large bowl, whisk together eggs, cream, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Stir in turkey, spinach, half the bacon pieces, and 3/4 cup cheese. Pour into a buttered 9-by-13-inch baking dish. Sprinkle with remaining half of bacon pieces and 3/4 cup cheese.Step 3
Bake until set, 18 minutes. Switch oven to broil and cook until browned in places, about 3 minutes more. Let cool slightly.Step 4
Meanwhile, stir together equal parts mustard and mayonnaise. Slice frittata into 8 rectangles. Serve between or atop slices of toast with Dijonnaise.More Recipe: Sausage-Hash Brown Breakfast Casserole
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