The turkey and all of the trimmings that come along with Thanksgiving can’t be consumed in one sitting – no matter how hard we try. But there are more options than just a massive sandwich to help pick the bird clean. Glam turned to Chef Adam Sobel of RN74 in San Francisco for a frittata recipe you’ll want to wake up and make before heading out to snap up sales on Black Friday that helps clean out your fridge of the festive foods. Bon Appétit!
Post‐Thanksgiving Day Turkey Frittata
½ cup Vidalia onion, quartered
1 tablespoon olive oil
½ cup broccoli
8 large eggs
1 tbsp. Tabasco® Green Jalapeño Sauce, or more to taste
2 tbsp. Parmesan cheese, grated
½ tsp. ground black pepper
1 tsp. butter
½ cup dark meat turkey, cooked and chopped
¼ cup white Cheddar cheese, grated
1 tbsp. chopped parsley
Preheat oven to 300°F. Toss onions with olive oil, salt and pepper and place on baking sheet. Roast until caramelized and tender, approximately 40 minutes. Set aside. Preheat oven to broiler setting. In large pot, bring water to boil, add broccoli and blanche 4 minutes. Remove immediately and shock in ice bath to stop cooking. Chop broccoli and onion in medium dice. In medium bowl, using fork, blend together eggs, Tabasco Sauce, Parmesan cheese, pepper, and salt. Heat a 9‐inch non‐stick, oven safe skillet over medium high heat. Melt butter and add broccoli, onions, and turkey to pan and sauté 2 to 3 minutes. Pour egg mixture into pan and stir with a rubber spatula then sprinkle in white cheddar. Cook 4 to 5 minutes or until the egg mixture has set on bottom and begins to set up on top. Sprinkle with parsley. Broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings. Serve immediately.