Using up the Christmas Leftovers

Leftover Christmas Turkey and Sweet Potato Frittata

TOTAL: 45 minutes Serves 6

INGREDIENTS:Christmas Leftovers Sweet Potato and Turkey Frittata

  • 8 large eggs
  • freshly cracked black pepper
  • 30 grated cheese
  • 2 teaspoons olive oil
  • 1 small onion, chopped
  • 350g peeled Sweet Potatoes, diced into 2cm pieces
  • 1 tsp fresh or 1/2 tsp dried thyme
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 170g leftover turkey breast, chopped
  • 1 loose cup baby spinach, roughly chopped


  1. Preheat the oven to 200°C
  2. Crack the eggs into a large bowl. Add a pinch of fresh cracked pepper and beat until blended. Mix in cheese.
  3. Heat a 25cm nonstick oven safe frypan over medium heat.
  4. Add the oil and onions to the pan and cook until the onions are golden, 5 to 6 minutes.
  5. Add the sweet potatoes and thyme, season with garlic powder, paprika and pinch of black pepper. Cover and cook the sweet potatoes over medium-low heat, stirring occasionally, until crisp and tender, about 12 minutes.
  6. Add the chopped turkey to the frypan and stir to combine. Add the spinach, and cook until wilted, about 2 to 3 minutes.
  7. Pour the egg mixture into the frypan. Reduce the heat to low and cook until the edges are set, 6 to 8 minutes.
  8. Transfer the frypan to the oven and bake until the frittata is completely set and cooked through, 8 to 10 minutes. Remove from the oven and cut into 6 wedges and serve.


Recipe from and endorsed by our very own dietitian Cassandra Stuchbery


Leftover Christmas Ham Ribollita


COOKS IN30 MINUTESChristmas Leftover Ham Ribolitta


  • 1 onion
  • 2 cloves of garlic
  • 2 sticks of celery
  • 1 carrot
  • olive oil
  • 2 teaspoons fennel seeds
  • 1 x 400 g tin of tomatoes
  • 1 x 400 g tin of cannellini beans
  • 750 ml stock or the ham cooking liquid
  • 300 g kale
  • 100 g spinach
  • 150 g leftover cooked higher-welfare ham


  1. Peel the onion and garlic, then finely chop along with the celery and carrot.
  2. Heat a drizzle of oil in a large pan over a medium heat, add the chopped veg and fennel seeds, and season. Cook, covered, over a low heat for 10 minutes, until golden brown, stirring regularly.
  3. Reserving half the cannellini beans to one side, mash the rest and add them to the pan along with the liquid from the tin, the tomatoes and the stock. Carry on simmering for another 10 minutes.
  4. Chop and stir in the kale and spinach. Tear the ham into rough chunks and add along with the remaining beans.
  5. Simmer until the greens have cooked down and you have a lovely thick stew.


Recipe from and endorsed by our very own dietitian Cassandra Stuchbery


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