It’s the morning of black Friday and you open up the fridge and say shit I still have turkey and stuffing left over what do I do with it! Don’t worry the Food Father is here to the rescue .
I like making a turkey and stuffing frittata or aka omelet
- Eggs, generally 2-3 or 4 egg whites
- tablespoon of olive oil
- 2 tablespoon of leftover turkey
- 2 tablespoon of leftover stuffing
- Prepare the filler, usually by sautéing it, and have it ready in the skillet.
- Lightly beat the eggs to incorporate some air into them, which will make for a fluffier frittata.
- Pour the eggs into the skillet, give the skillet a brisk shake to distribute them evenly though the filler, and let the frittata cook, without stirring, till the top begins to firm up.
Cover the skillet with a lid that doesn’t have a lip and flip it upside-down while holding the lid pressed to it (you may want to do this over a sink the first time).
- The frittata will come to rest on the lid; turn the skillet right-side up, slide the frittata back into it, and cook it for a couple of minutes more to set it through. It shouldn’t be runny, nor should it be bone dry.
- As a variation in technique,
- if your skillet has heatproof handles you can slip it into the broiler for a few minutes once the top begins to set. Also don’t be afraid to use some fresh goat cheese it on it.