In the aftermath of the annual Christmas frenzy, you’ll probably be keen to take it easier in the kitchen and will likely be glad of a break from eating all that rich food too. There’s seemingly not much chance of either if you’re faced with Christmas dinner leftovers that need to be used up. You can have it both ways though, with a light and quick baked turkey frittata.
150g chopped, cooked turkey
1 small onion, chopped
1 finely chopped clove of garlic
150g chopped mushrooms
150g chopped cabbage or spinach
2 tablespoons of cranberry sauce or jelly
2 tablespoons of finely chopped sage
2 tablespoons of lemon juice
Salt and pepper
Oil for frying
Beat the eggs in a large bowl and set aside. Gently fry the onion, garlic and mushrooms until soft. Add the turkey, cabbage or spinach, lemon juice, salt, pepper, sage and cranberry sauce to the pan and cook for another two or three minutes or so. Stir this mix into the beaten eggs and then turn the lot into a large, greased baking dish. Bake in a medium oven for around thirty minutes.
Serve cut into wedges with a light, green salad and a well-deserved glass of dry white wine!