Mix your leftover cranberry sauce with a little Dijon mustard to make a tangy dipping sauce for the frittata. Or top it with a little sriracha for an extra bit of heat, if you like that sort of thing.
- 8 eggs
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 shallot, thinly sliced (about 1/2 cup)
- 1 jalapeno, deseeded and diced (about 2 tablespoons)
- 2 cups shredded Brussels sprouts
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 3/4 pound roast turkey, shredded (about 2 cups)
- ½ cup fresh chopped parsley, for garnish
Adjust broiler pan to 6 inches under element and preheat broiler to high. Season eggs with salt and pepper and beat until foamy in a medium bowl. Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add shallots, jalapeno and a pinch of salt and cook until softened, about 2 minutes. Add the brussels and green beans and cook until they start to brown and crisp, 2 to 3 minutes.
Add the roast turkey to the green beans and stir together to warm it through, about 1 minute. Spread the ingredients evenly in the bottom of the pan and cover with the beaten eggs. Lower the heat to medium, shake the pan to make sure it’s evenly covered, then cover and allow to cook until the eggs are almost set, 8 to 10 minutes. Place under the broiler and cook until the top sets, 1 to 2 minutes. Top with the parsley and serve.