Thanksgiving Leftovers Frittata

SERVES: 8

Thanksgiving is over, but the attitude of gratitude lingers. Maybe some of your guests are lingering too. This is a perfect time to use your Thanksgiving leftovers to make a simply delicious frittata. You can respect the essence of the big meal and easily use what remains of it to create a marvelous breakfast, brunch, lunch, or dinner. Whatever you made for Thanksgiving dinner now gets a new life in an ingredient packed eggy casserole. Frittatas are great like that!

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INGREDIENTS

- 12 Eggs
- 3 T Heavy Cream
- 1-2 T Wildfare Authentic Shatta Hot Sauce (for a little kick!)
- 3 C Leftovers and other add-ins – proportion to your liking
o Turkey leftovers (check out our Roast Turkey recipe)
o Squash leftovers (we also have a Delicata Squash on Sauteed Kale recipe)
o Kale leftovers
o Wildfare Semi Sun Dried Cherry Tomatoes
- 1 C Grated or Crumbled Cheese (your choice)
o Gouda, Havarti, Swiss, or Chevre
- Wildfare EVOO – to coat the skillet and as a finishing drizzle
- Drizzle of Wildfare Pomegranate Dressing (optional)
- Salt & Pepper to taste

PREPARATION

1	Locate your well-seasoned 12-inch cast iron skillet (or other oven safe skillet) and preheat your oven to 425 degrees. We are going to start on the stovetop and finish in the oven.
2	In a large bowl, whisk the eggs, cream, Shatta hot sauce, salt, and pepper together.
3	Add your Thanksgiving leftovers, other add-ins, and half the cheese. Choose the ingredient combination that you prefer. Combine well.
4	Drizzle the skillet with 1 T of Wildfare EVOO and warm on the stove top until shimmering.
5	Stir the frittata mixture once more before adding to the heated skillet. You may need to stir the mixture in the skillet to achieve even distribution of ingredients.
6	When the outer edge of the frittata turns lighter in color around the edges (about 1 minute), add the remaining half of the cheese on top. It is now time to transfer the skillet to the pre-heated oven.
7	Bake for 8 – 15 minutes (every oven is different so keep an eye on your frittata). The eggs should puff up and appear done, but still jiggly in the middle.
8	Remove to a cooling rack.
9	When slightly cooled but still warm, drizzle with Wildfare EVOO and Pomegranate Dressing, and slice into servings. The frittata can also be served at room temperature (and it travels very well, if you want to send your guests home with an imaginative re-assemblage of your Thanksgiving meal!)
10	Share the abundance baked into your frittata!