Chicken Frittata Recipes

LEFTOVER ROAST CHICKEN FRITTATA

Steps:

• Slice the onion and peppers in to thin strips. Add the olive oil to a deep (25cm / 10") non stick pan and gently fry the peppers and onion until soft and starting to turn golden. Turn out onto a plate to cool. This can be done ahead of time, and then kept in the fridge in a covered container for a day.
• Meanwhile whisk the eggs and season with salt and pepper.
• Add the chicken, potatoes, and peppers to the egg. Stir together, and pour the mixture into the frying pan. Use a spatula to gently push the ingredients down so they are covered in the egg,
• Cook over a low heat for about 10 minutes until the bottom of the frittata is golden brown (lift and check with a spatula), and set. The top should still be liquid. As it cooks on the hob, heat up your grill.
• Cook the top half of the frittata under the grill for a further few minutes until puffed up and golden brown. The frittata should be cooked all the way through: you don't want any of the egg to still be liquid. Check the middle with a knife.
• Turn the frittata out onto a serving plate, and enjoy! Serve with a crunchy green salad.

CHICKEN APPLE SAUSAGE FRITTATA

Steps:

• Preheat oven to 350 degrees F.
• In a saute pan over medium-high heat, add 2 tablespoons oil and the chicken sausage, onions, jalapenos, peppers and saute until vegetables have softened.
• In medium bowl, mix eggs, milk, paprika and salt and pepper.
• Add chicken sausage and vegetable mixture and eggs together. Heat a medium saute pan over medium heat and add 1 teaspoon olive oil, and pour in egg mixture. Cook for 3 minutes on each side, mixture should be slightly firm and moist. In the mean time add tortillas to oven and toast for 3 to 5 minutes until golden brown, then remove.
• Remove frittata from pan, place one tortilla on bottom of pan and spread with 1/2 of the cheese, place cooked frittata on top, and top frittata with second tortilla. Top tortilla with remaining cheese and place pan in oven for 5 minutes or until cheese melts.
• Remove from oven and garnish with scallions and tomatoes.

CHICKEN AND ORZO FRITTATA

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.

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, SPINACH, AND MUSHROOM FRITTATA

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Heat 1 tablespoon oil in a large, nonstick, oven-proof skillet over medium heat. Add mushrooms and green onions; cook and stir until softened, about 1 minute. Transfer to a large bowl.
• Add egg whites, eggs, and spinach to the mushroom mixture; stir with a fork until well combined.
• Heat remaining oil in the same skillet over medium heat. Pour in egg mixture and scatter cooked chicken over top. Cover the skillet and cook until eggs are set around the edges, about 4 minutes.
• Remove the cover and transfer the skillet to the oven. Broil until lightly browned and the center is set, about 4 minutes.
• Remove from the oven, top with mozzarella cheese, and cover; let stand until cheese is melted, about 1 minute. Cut into 4 slices and serve.

CHICKEN FRITTATA WITH TOMATO SALSA

Steps:

• In large bowl, place tomatoes, chili, red onion and cilantro; sprinkle with 1/2 teaspoon salt. Add lime juice; mix well. Taste; add additional salt if necessary. Set aside to serve as a topping.
• Heat oven to 350°F.
• In large ovenproof skillet, heat olive oil over medium-high heat. Add green onions and bell pepper; cook 4 minutes. Add garlic; cook 1 minute longer. Remove from heat; set aside.
• In large bowl, beat eggs, milk, 1 teaspoon salt and the pepper. Pour egg mixture evenly over vegetable mixture in skillet. Add chicken and cheese. Spread evenly in skillet.
• Bake 30 to 35 minutes or until top is light golden brown, eggs are firm, and internal temperature reaches 165°F.
• Cut Chicken Frittata into wedges. Serve with slices of avocado; top with Pico de Gallo.

CHICKEN WITH MUSHROOM FRITTATA

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.

CREAMY SUN-DRIED TOMATO & CHICKEN FRITTATA

Steps:

• Preheat oven to 350°. In a large bowl, whisk eggs, cream, 3 tablespoons basil, salt and pepper. Stir in cream cheese, chicken, tomatoes and 2 tablespoons Parmesan cheese., Heat a 10-in. ovenproof skillet coated with cooking spray over medium-low heat. Pour in egg mixture; cover and cook 8-12 minutes or until nearly set. Sprinkle with remaining Parmesan cheese., Bake, uncovered, 12-16 minutes or until eggs are completely set. Let stand 5 minutes. Sprinkle with remaining basil; 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.