Chicken And Vegetable Frittata Recipes

SPINACH CHICKEN FRITTATA

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.

CHICKEN AND VEGETABLE FRITTATA

Steps:

• You need a 10 inch oven proof skillet for this one.
• Heat oven to 450 degrees.
• Spray skillet with cooking spray. Heat over medium high.
• Add recipe#274056 and tomatoes. Cook and stir for about 2 minutes.
• In a bowl, mix together the egg substitute, eggs, oregano, salt and pepper. Pour over chicken mixture in pan.
• Reduce heat to medium and cook, uncovered for about 5 minutes. Do not stir during this time.
• Sprinkle cheese over egg mixture and place skillet in oven.
• Bake for 10 minutes or until eggs are set.
• Turn oven to broil and broil just until lightly browned. 1 or 2 minutes.
• Cut into wedges and serve immediately.

POTATO AND VEGETABLE FRITTATA

Steps:

• Melt one tablespoon of butter in frying pan and cook potatoes over medium heat until they begin to brown - remove from pan.
• Melt remaining butter add vegetables and ham and cook on medium heat for about 8 minutes.
• Break eggs and beat gently, season to taste.
• Return potatoes to the pan, add garlic then pour over the eggs. Cook for 20 minutes at a medium heat.
• Place frying pan under medium grill to cook top of frittata then sprinkle on cheese, return to grill and heat til cheese is melted.

POTATO AND VEGETABLE FRITTATA

Steps:

• Preheat the broiler on your oven.
• In a frying pan with an ovenproof handle heat the oil and saute onion, garlic and green bell pepper over a low heat. Saute until vegetables are just tender but not browned. Add the zucchini and continue cooking, stirring occasionally, until crisp-tender. Add the potatoes, stir well to combine, and continue cooking, stirring frequently, until the potatoes are heated through and starting to stick to the pan.
• Then add the tomatoes and black olives, stirring well to combine with the other ingredients, and cook just until the tomatoes have begun giving up their juice.
• Beat the eggs with the salt, pepper, oregano, and cayenne. When all the vegetables are cooked, pour the eggs over them
• Arrange the tomato slices over the top of the eggs, and sprinkle the mozzarella and Parmesan cheeses over the tomato slices. Cook gently over low heat until the eggs are almost set (they'll be firm around the edges and a bit runny in the middle).
• Slip the pan under the broiler for a minute or two, until the eggs are fully set and the cheese has melted and begun to brown. Cut into wedges and serve.