Sweet Potato and Ricotta Frittata
Turn Thanksgiving leftovers into something extraordinary with Chef Fabio’s Sweet Potato and Ricotta Frittata. Made with Eggland’s Best eggs, tender turkey, creamy sweet potatoes, and a touch of mozzarella, this dish is hearty, wholesome, and full of flavor. Perfect for breakfast, brunch, or even a light dinner, it’s a simple yet satisfying way to give holiday favorites new life.
Ingredients
6 Eggland's Best eggs, large
1/4 cup skim milk
1 cup sweet potatoes, mashed or cubed, already cooked
1 cup turkey breast, shredded
1/2 cup mozzarella cheese, part skim
1 teaspoon salt
1 teaspoon pepper
Nonstick cooking spray
Preparation
- In a medium bowl, blend the eggs, salt, pepper, and skim milk and beat until eggs are fluffy. Stir in cheese and set aside.
- Spray a large, oven-proof skillet with nonstick cooking spray and heat over medium-high heat. Add potatoes and turkey in the skillet, stirring until just warm.
- Pour eggs over potato and turkey mixture, stirring until eggs just begin to set on the bottom, but are slightly uncooked on top.
- Turn on oven broiler, and place pan in oven. Cook for 3-4 minutes or until eggs are completely set and top of frittata is lightly golden brown.
- Cool for 5 minutes before serving.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 Serving |
|---|---|
| Calories | 170 |
| Fat | 8g |
| Saturated Fat | 6g |
| Cholesterol | 203mg |
| Sodium | 494mg |
| Carbohydrates | 6g |
| Dietary Fiber | 1g |
| Protein | 17g |
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