Chicken And Pasta Frittata Recipes

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PASTA FRITTATA



Pasta Frittata image

This well-seasoned frittata, starring ham, eggs, cheese and pasta, is always popular on a buffet. It bakes up a lovely golden brown and slices like a dream. Folks can bring their appetites when this dish is served and walk away satisfied! - Penny McBride Decatur, Illinois

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1 large onion, chopped
1 tablespoon vegetable oil
12 ounces sliced deli ham, finely chopped
4 garlic cloves, minced
6 eggs
3 egg whites
1/2 cup shredded mozzarella cheese
2 tablespoons minced fresh parsley
1 to 1-1/2 teaspoons Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
Dash cayenne pepper
2 cups cooked angel hair pasta

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Steps:

  • In an ovenproof skillet, saute onion in oil. Add ham and garlic; saute 1 minute longer. Remove and set aside. In a large bowl, whisk the eggs and egg whites. Add cheese, parsley and seasonings. Add the ham mixture and pasta., Coat the same skillet with cooking spray if necessary. Add pasta mixture. Cover and cook over medium heat for 3 minutes. Uncover. Bake at 400° for 13 minutes or until set. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 301 calories, Fat 15g fat (5g saturated fat), Cholesterol 251mg cholesterol, Sodium 1107mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 1g fiber), Protein 23g protein.

SPINACH CHICKEN FRITTATA



Spinach Chicken Frittata image

"When we were growing up, spinach was one of the only vegetables my brothers and I enjoyed," recalls Paula Tuduri, Bozeman, Montana. "So our mom found all kinds of ways to include it in meals. This dish is one of my favorites. Be creative," she suggests. "Feel free to vary the vegetables, cheeses and meat to suit your tastes and budget."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1/2 cup julienned sweet red pepper
1/2 cup chopped onion
2 tablespoons olive oil
3 large eggs
1/2 cup 2% milk
1 cup shredded cooked chicken, optional
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup shredded part-skim mozzarella cheese
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper

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Steps:

  • In a large skillet, saute the red pepper and onion in oil until tender. In a large bowl, beat eggs and milk. Stir in the chicken if desired, 1/2 cup spinach, mozzarella and Parmesan cheeses, salt and pepper (save remaining spinach for another use). Add to the skillet. Cover and cook over medium heat until a knife inserted in the center comes out clean, 7-10 minutes. Cut into wedges.

Nutrition Facts : Calories 208 calories, Fat 15g fat (4g saturated fat), Cholesterol 152mg cholesterol, Sodium 533mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 12g protein.

CHICKEN FRITTATA



Chicken Frittata image

A nice chicken and vegetable dish, nicely complemented with a summer salad, to serve on a nice summer day.

Provided by PEARLNZ

Categories     Breakfast and Brunch     Potatoes

Time 50m

Yield 8

Number Of Ingredients 11

4 cups diced peeled potatoes
1 tablespoon butter
2 teaspoons crushed garlic
2 onions, diced
1 cup self-rising flour
2 cups milk
6 eggs
1 cup chopped fresh broccoli
1 cup sliced fresh mushrooms
2 cups shredded sharp Cheddar cheese
1 cup cooked, diced boneless chicken breast half

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Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place potatoes in a medium saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, or until tender but firm; drain.
  • Melt butter in a medium skillet over medium heat, and saute garlic and onions until tender.
  • In a small bowl, mix the flour, milk, and eggs.
  • In a medium bowl, mix potatoes, garlic and onions, flour mixture, broccoli, mushrooms, Cheddar cheese, and chicken. Transfer to a medium baking dish.
  • Bake 25 minutes in the preheated oven, or until eggs are no longer runny and top is lightly browned.

Nutrition Facts : Calories 376.2 calories, Carbohydrate 32.5 g, Cholesterol 191 mg, Fat 17.4 g, Fiber 3 g, Protein 22.7 g, SaturatedFat 9.2 g, Sodium 482.5 mg, Sugar 5.5 g

CHICKEN AND PASTA FRITTATA



Chicken and Pasta Frittata image

A tasty frittata which can be served warm with crusty rolls and a salad or at room temperature at picnics,for take-to-work lunches or in school lunchboxes. Adapted from a recipe I found in the May 2006 issue of the Australian magazine 'super food ideas'.

Provided by bluemoon downunder

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

2 cups dried macaroni noodles
2 tablespoons olive oil
1 brown onions (for Australians) or 1 yellow onion, finely chopped (for Americans)
4 garlic cloves, finely chopped
1 carrot, peeled, finely diced
1 small red pepper, finely diced
2 cups cooked chicken, roughly chopped
1 teaspoon dried thyme
1/2 cup parmesan cheese
1/2 cup flat leaf parsley, roughly chopped
8 eggs
salt, to taste
fresh ground pepper, to taste

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Steps:

  • Cook the pasta in a large saucepan of boiling salted water, following the packet directions, until tender; drain.
  • Heat 1 tablespoon of oil in a large pan over a medium heat; add the onion, garlic and carrot and cook for 3-4 minutes or until soft; add the red pepper and cook, stirring occasionally for 1 minute; then transfer the contents of the pan to a large bowl.
  • Add the chicken, thyme, parmesan, parsley and pasta to the onion mixture; whisk the eggs in a large jug and add them to the pasta mixture; stir until well-combined and season with salt and pepper, to taste.
  • Heat the remaining oil in the pan over a medium heat and add the pasta mixture to the hot pan; reduce the heat to medium-low and cook the contents of the pan for 8-10 minutes or until the frittata has set around the edges. The centre should still be slightly soft.
  • Preheat a grill on a medium heat and place the pan under the grill; cook the frittata for 4-5 minutes or until it is golden and set.
  • Cut into wedges and serve with crusty rolls and a salad.

CHICKEN WITH MUSHROOM FRITTATA



Chicken With Mushroom Frittata image

From a web site. My hubby loves this in his lunch box. I substitute other veggies too in this like zucchini, spinach etc.

Provided by Girl from India

Categories     Breakfast

Time 15m

Yield 2-3 serving(s)

Number Of Ingredients 10

1 cup leftover diced roasted white chicken meat
1 1/2 cups Egg Beaters egg substitute (equal to 6 eggs)
1/4 cup skim milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cooking oil
1 cup sliced fresh mushrooms
2 tablespoons thinly sliced green onions
2 tablespoons snipped fresh parsley
1/4 cup cheddar cheese, shredded

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Steps:

  • In mixing bowl, stir together eggs, milk, salt and pepper.
  • In separate bowl, combine chicken, mushrooms, green onion and parsley.
  • Heat cooking oil in an 8-inch ovenproof skillet; Add egg mixture.
  • Cook over medium-low heat.
  • As eggs set, run a spatula around the edge, lifting to allow uncooked portion to flow underneath.
  • Cook until eggs are almost set, but surface is still moist.
  • Press chicken mixture into top of egg mixture.
  • Broil 4 to 5 inches from heat for 1 to 2 minutes or until set.
  • Top with cheddar cheese and broil few seconds more until melted.

CHICKEN AND ORZO FRITTATA



Chicken and Orzo Frittata image

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

3/4 cup orzo pasta
6 eggs
1/3 cup whole milk ricotta
1/4 cup creme fraiche
2 cooked chicken breasts, cubed (about 2 cups)
4 scallions, chopped
1/4 cup chopped Italian flat-leaf parsley
1/3 cup diced roasted red bell peppers
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

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Steps:

  • Preheat the oven to 375 degrees F.
  • Bring a small pot of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
  • In a large bowl combine the eggs, ricotta, and creme fraiche and stir until the eggs are beaten and the ingredients are combined. Add the cooked orzo, chicken, scallions, parsley, red bell peppers, salt, and pepper. Stir to combine.
  • Pour the mixture into a 1 1/2-quart flameproof baking dish. Bake for 25 minutes. Turn on the broiler. Place the pan under the broiler until golden on top, about 5 minutes. Remove from the oven and let set for 5 minutes. Cut into wedges and serve with a side salad.

CHICKEN AND PASTA FRITTATA



CHICKEN AND PASTA FRITTATA image

Categories     Egg

Number Of Ingredients 8

1 cup broccoli florets
1 medium onion, chopped (1/2 cup)
2 tablespoons olive oil
1 1/4 cups cooked penne or desired pasta
1 cup chopped cooked chicken
2 tablespoons chopped fresh basil
8 eggs, lightly beaten
1/2 cup shredded mozzarella cheese

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Steps:

  • Preheat oven to 400 degrees F. In large oven-going skillet cook broccoli and onion in hot oil over medium heat 5 minutes or until tender. stir in penne, chicken, basil, and 1/4 teaspoon each salt and black pepper. Pour eggs over mixture in skillet. Cook over medium heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set. Top with cheese. Bake 5 minutes or until set. Sprinkle with pepper. Makes 4 servings.

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