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Hungry mouths to feed the morning after Thanksgiving? Put that leftover turkey to good use and make a quick, no-fuss frittata in a baking dish, then slice and place on toast slathered with Dijonnaise.

Martha Stewart Living, November 2018

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Credit: Alpha Smoot

Recipe Summary test

prep:
15 mins
total:
40 mins
Yield:
Makes 8 sandwiches
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees with rack in center.

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  • In a large bowl, whisk together eggs, cream, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Stir in turkey, spinach, half the bacon pieces, and 3/4 cup cheese. Pour into a buttered 9-by-13-inch baking dish. Sprinkle with remaining half of bacon pieces and 3/4 cup cheese.

  • Bake until set, 18 minutes. Switch oven to broil and cook until browned in places, about 3 minutes more. Let cool slightly.

  • Meanwhile, stir together equal parts mustard and mayonnaise. Slice frittata into 8 rectangles. Serve between or atop slices of toast with Dijonnaise.

Cook's Notes

To toast lots of bread t one time, broil slices on a rimmed baking sheet until they're golden, about 2 minutes per side.

Variations

We used a white Pullman loaf, but you can sub in English muffins, brioche, sandwich bread -- any kind you like.

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