Holiday leftovers turkey frittata



Serves 1-2


2 Tablespoons Butter, melted

6 Each Eggs, whole, beaten


1 Tablespoon Butter, melted

¾ Cup Roasted Turkey , sliced or diced ¼ inch (Leftover from Thanksgiving or Christmas)

2 Tablespoons Onions, diced ¼"

2 Tablespoons Green Peppers, diced, ¼"

2 Tablespoons Red Peppers, diced ¼"

2 Tablespoons Yellow Peppers, diced, ¼"

½ teaspoon Blackening Spice

1/8 teaspoon Kosher salt

1/8 teaspoon Black Pepper, coarse grind

2 Slices Pepperjack Cheese, julienne, ¼"

½ Cup Fried Potatoes

1 Tablespoon Scallions, sliced 1/8"

¾ Cup Fried Tortilla Strips

½ teaspoon Parsley, chopped


  1. Pre-heat oven to 350 F.
  2. Heat 2 Tablespoons of butter in an 8-inch non-stick omelette pan over medium high flame until butter sizzles.
  3. Ladle egg mixture into pan. Allow eggs to begin to "set". Soft scramble with a rubber spatula. Spread evenly over pan.
  4. While omelet is cooking, in a pre-heated sauté pan with 1 Tablespoon of butter, sauté onions, peppers and turkey. Cook for 1 minute. Add potatoes and scallions and sauté for another 1 minute. Season with Blackening spice, salt and black pepper mix. Mound at the center of the omelet.
  5. Top with julienne Pepperjack cheese and place in the oven for 1 or 2 minutes, until the cheese is melted.
  6. Slide Fritata at the center of a serving plate. Garnish with Fried Tortilla strips and chopped parsley.


1. Cut frozen French Fries into ½ inch pieces.

2. Deep fry until golden brown.

3. Place in a plate lined with paper towel to drain oil.


1. In a cutting board, cut 2 pieces of 8 inch flour tortilla into ¼ inch strips.

2. Fry until golden brown.

3. Drain and lightly season with Kosher salt.