Chicken and Vegetable Frittata

This is an egg dish similar to the familiar torta—one that doesn’t require any flipping. Make sure to use a nonstick, oven-safe pan when making this, as the last few minutes of cooking takes place under the broiler.

Serves 6 to 8 
Prep Time 15 to 20 minutes 
Cooking Time 15 to 20 minutes

8 eggs
1 1/2 cups grated cheddar cheese
2 teaspoons freshly ground pepper
      (or more, if you're into pepper)
2 tablespoons olive oil
1 medium-sized zucchini,
      chopped into 1/2-inch cubes
1 cup chopped fresh asparagus spears,
      cut into 1/2-inch pieces
1 medium-sized red pepper,
       chopped into 1/2-inch cubes
1 medium-sized green pepper,
       chopped into 1/2-inch cubes
100 grams lean ground chicken
a pinch salt

1  Whisk together the eggs, cheese and pepper in a large bowl. Make sure that the egg mixture is homogeneous (the mixture should be a uniform yellow—yolks and whites completely broken together). Set aside.

2  Preheat broiler to 350˚F.

3  In a large saucepan over medium heat, sauté the vegetables in olive oil for about 2 minutes, stirring constantly. Set aside.

4  Lightly brown the ground chicken in the same saucepan, adding the salt as you sauté the meat. Lower the heat to medium-low and add the sautéed vegetables to the pan. Pour the egg-cheese mixture carefully over the vegetables.

5  Cook the mixture without stirring for 4 to 5 minutes, until you see the edges of the frittata begin to set.

6  Move the pan from the stovetop to the broiler. It will take another 4 to 5 minutes (depending on your oven) for the frittata to finish cooking. The frittata will have puffed slightly, its surface browning slightly under the broiler’s heat. Remove pan from the oven.

7  Let rest for a few minutes before removing the frittata to a serving plate with the use of a plastic spatula.

8  Slice into wedges and serve with a green salad on the side.

Photography by Ocs Alvarez │ Prop Styling by Gwyn Guanzon │ Food Styling by Melanie Jimenez