Chicken and Vegetable Frittata

This is an egg dish similar to the familiar torta—one that doesn’t require any flipping.


June 2007 | By Melanie Jimenez
Chicken and Vegetable Frittata
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at a glance

Main Ingredient

Eggs

Type

Breakfast/Brunch

Preparation Time

00:00:00


Date Published

June 2007

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

 

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.

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.

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.

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.

 



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