Pilgrim's
Chicken Frittata

Chicken Frittata

Ingredients:


  • 4 cups cooked, diced chicken
  • 8 eggs
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 cup ricotta cheese
  • 2 TBLS butter
  • 1/2 cup shallots
  • 1 red bell pepper, diced (about 1 cup)
  • 1 box (5 oz) baby arugula

Cooking Directions:


Preheat oven to 350 F.

In medium bowl, whisk eggs.  Season with salt and pepper.  Add ricotta cheese and stir, leaving cheese in small chunks.

In 12-inch non-stick frying pan, melt butter over medium heat.  Add shallots and sauté 4 – 5 minutes until softened.  Add red peppers and sauté 4 minutes.  Add one half of arugula and cook to wilt, turning with tongs.  Add remaining arugula and wilt in same manner.  Stir in chicken to combine with vegetables.

Pour egg mixture into pan with vegetables and chicken.  Sprinkle with Parmesan cheese.  Cook over medium heat for about 10 minutes, or until edges of frittata are set.

Place pan in oven and bake for 20 minutes.  Remove frittata and allow to rest for 5 minutes before slicing and serving. 

 

Courtesy of National Chicken Council
Nutrition Overview
Serving Size: 4oz
Per Serving
Calories
360
Total fat
21g
Saturated fat
9g
Carbohydrate
6g
Protein
37g