Transforming Thanksgiving Dinner into a Bountiful Breakfast

Waking up the day after Thanksgiving, I dread opening the refrigerator door and being confronted by a leftover landslide. Exhausted from preparing each dish the day before, my creativity for using up the Thanksgiving dinner leftovers begins and ends with simple sandwiches. This year, I planned ahead and gathered recipes before the big day.

While I found many options for lunch and dinner, breakfast presented a challenge. Combining stuffing, turkey, and pumpkin pie into a delicious breakfast dish evidently lacked in popularity around the country. Hoping to enter the unknown territory and pave the way for future leftover chefs, I combined the few recipes available and added my own personal touch. The result- Veggie Frittata.

Using this frittata framework, add your own vegetable leftover dishes and extend Thanksgiving far beyond the dinner table.

Leftover Veggie Frittata

(Adapted from a recipe available at foodnetwork.com)

Ingredients

• 8 eggs
• 1 cup milk
• Chopped parsley
• Salt and pepper
• ½ cup stuffing bread cupes
• 2 cups leftover cooked vegetables
• 2 tablespoons olive oil
• Grated cheddar cheese

Directions

1. Beat 8 eggs, 1 cup milk, chopped parsley, and salt and pepper.
2. Add 1/2 cup stuffing bread cubes and 2 cups leftover cooked vegetables (such as broccoli or cauliflower).
3. Heat 2 tablespoons olive oil in an ovenproof 10-inch nonstick skillet over medium-high heat; add the egg mixture and cook 2 minutes.
4. Reduce the heat to medium-low, top with grated cheddar and cook 10 minutes.
5. Broil 3 minutes, then slice.

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