Best Leftover Stuffing Frittata Recipes

HOW-TO MAKE THE PERFECT LEFTOVERS FRITTATA

Steps:

• Preheat the oven to 350ºF. Adjust your rack to the middle of the oven.
• In a large bowl, beat together eggs and milk (if using). Don't over beat. Stir in any cooked (but not hot) ingredients that you want to add-in, veggies, meat, herbs, seasonings, etc. Mix in cheese if using and season well with sea salt and black pepper. Stir in to combine.
• To a well-seasoned cast iron skillet, over medium-high heat add your butter (or other fat) and melt. Evenly coat the bottom of the pan. Pour the eggs into the pan, shaking the pan to evenly distribute the mixture. Add any remaining ingredients on top.
• Cook the frittata, without stirring, until its edges begin to set, about 3-5 minutes. As it cooks, I recommend using a rubber spatula to very gently lift up the set portions of your frittata around the edge and let any egg mixture that is not set to run into the space you've created.
• Place the frittata in the preheated oven and cook 8-10 minutes until barely set. (check after 5, to avoid overcooking). Time to cook can vary on the size (and type) of the pan, amount of eggs, how thick it is, etc. So just watch it.
• To check, cut a small slit in the center of the frittata. If raw egg runs into the cut you made, bake for another few minutes. Once set remove from the oven, remember it will continue to cook in the hot pan. (if you are looking for a brown top or want to add cheese and melt, give it a minute under the broiler, but be REALLY careful to not overcook and dry out your frittata)
• Allow it to cool for at least 5 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter or serve right from the pan. Cut into wedges. Serve hot, warm, at room temperature, or cold.

LEFTOVER PASTA FRITTATA

Steps:

• Preheat the oven to 375 degrees F.
• Place the bacon in an oven-safe, medium nonstick skillet over medium-high heat. Cook, stirring occasionally, until lightly browned and crisp, about 4 minutes. Add the onion and garlic, then continue to cook until tender, stirring frequently, about 2 minutes more. Reduce the heat to medium-low, then stir in the cooked pasta, tomatoes and half of the mozzarella, tossing until all the ingredients are well combined.
• Meanwhile, whisk the eggs, tomato sauce, milk, 3/4 teaspoon salt and a few grinds of pepper together in a large bowl until combined. Pour the egg mixture into the skillet, then jiggle the pan to evenly distribute. Top with the Parmesan and remaining mozzarella.
• Bake until the eggs are set and frittata is browned around the edges, about 20 minutes. Let cool in the pan for about 5 minutes, then invert onto a platter or cutting board. Cut into wedges and serve with a sprinkle of Parmesan.

STUFFING FRITTATA

Steps:

• Preheat broiler.
• Coat an ovenproof nonstick skillet with cooking spray and place over medium heat. Put stuffing in the bottom of pan to warm and stir to break up a little. Sprinkle cheese over top.
• In a medium bowl, whisk together eggs, egg whites, milk, mustard powder, and nutmeg. Pour mixture over stuffing and cheese to cover stuffing. Sprinkle Parmesan over top. Cook on stovetop over low heat for 5 to 7 minutes. Transfer to the broiler and broil for about 2 minutes, until egg is cooked through and cheese is golden and bubbly.
• Sprinkle with salt, pepper, and fresh parsley. Serve with sliced tomatoes.

LEFTOVER STUFFING FRITTATA

Steps:

• Preheat oven to 400. Coat an ovenproof skillet with cooking spray. Pat leftover stuffing into a crust on the bottom of the skillet and place over medium heat on stovetop to warm through. Sprinkle cheddar cheese over top of stuffing.
• In a medium bowl, whisk together eggs, milk, parsley, red pepper flakes, and nutmeg. Add salt and pepper to taste, keeping in mind how much seasoning was used in your stuffing.
• Pour egg mixture over stuffing and cheese, covering evenly. Sprinkle Parmesan over top.
• Carefully transfer to preheated oven and bake until the eggs are set, the cheese is golden, and the sides have puffed up slightly, about 15-20 minutes.
• Cool slightly before cutting.
• If desired, sprinkle with additional fresh parsley.

FRITTATA WITH LEFTOVER GREENS

Steps:

• Preheat the oven's broiler and set the oven rack in the upper third of the oven. Beat the eggs and egg whites in a mixing bowl until smooth. Whisk in the parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper until evenly blended; set aside.
• Heat the olive oil in a 10-inch cast-iron skillet over medium heat. Stir in the onion, and season with 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the tomatoes, and cook an additional minute. Add the cooked Swiss chard; cook and stir until the Swiss chard is hot. Pour in the egg mixture, cover, and cook until the edges of the egg have set, about 5 minutes.
• Uncover the frittata, and sprinkle with Parmesan cheese. Broil in the preheated oven until the cheese is golden brown and the center of the frittata has set, about 2 minutes. Remove from the oven, and let stand 3 minutes before serving.

STUFFING FRITTATA

Steps:

• Preheat broiler.
• Coat an ovenproof nonstick skillet with cooking spray or olive oil and place over medium heat.
• Put stuffing in the bottom of the pan and stir to break up a little and warm.
• Sprinkle cheese over top.
• In medium bowl, whisk together eggs, egg whites, milk, mustard and nutmeg. Pour over stuffing and cheese. Needs to cover stuffing (use more eggs and milk if necessary.
• Reduce heat to low and cook over low heat for 5-7 minutes.
• Transfer to the preheated broiler and broil for 2 to 4 minutes, until egg is cooked through and cheese is golden and bubbly.
• Let rest 5 to 10 minutes before cutting and serving. Sprinkle with salt and pepper.