WECN Front Page
HOME
This month's Issue CURRENT ISSUE
WECN RECIPES
RECIPES
WECN WISCONSIN EVENTS
EVENTS
WECN Archives
ARCHIVES
WECN HISTORY
HISTORY
WECN SEARCH ENGINE
SEARCH
Contact Us
CONTACT US


Chicken Frittata

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

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. Serves 6.

 


WECN HOME | RECIPES HOME

APPETIZERS | SOUPS/SALADS | SIDES/MISC. | MAIN COURSES | DESSERTS

©2013 Wisconsin Energy Cooperative News