It’s that time of year, everybody! And no, I don’t mean Christmas. Not yet! Thanksgiving hasn’t even happened yet! The greatest holiday of them all, even though the holiday stems from the folklore that is the birth and beginnings of this country, but alas, that is not what I am here to talk to you about today.
FOOD. Seasonal food. If you have been following me for any length of time, you know that I am very into the seasons and what comes along with them: food, recipes, music, feelings, decorations, etc…
So, in an effort to come up with a recipe that’s seasonal, healthy, and delicious, I concocted the Thanksgiving Frittata!
Use those leftovers for a post-Thanksgiving breakfast/brunch after some Black Friday shopping, or Cyber Monday shopping, or whatever the cool kids are doing these days… Because this is sure to be a crowd pleaser AND sneaks in some greens that you surely forgot about on Thanksgiving.
- 6 Eggs, whisked
- 3 slices of Turkey breast (deli-size slices, ~1oz/slice)
- 2 oz Cheese of your choice, I used Goat’s Milk Gouda
- 1 cup cooked butternut squash, cubed
- 2 handfuls of kale or spinach
- 1/4 cup culinary coconut milk (regular milk would work, too)
- 1 sprig of Rosemary
- 3 sprigs of Thyme
- Salt & Pepper, to taste
Saute squash and greens with about 1 inch of water in a large pan on low heat. Cook until greens have started to wilt and water is absorbed. Whisk eggs, add coconut milk, then add to the cooking veggies, add remaining ingredients, and season with herbs, salt, and pepper. Cover and cook on low for 8-10 minutes, until the eggs appear very fluffy. Let cool for at least 3 minutes, slice like a pizza and enjoy!