Tuesday, September 12, 2006

Chicken & Asparagus Frittata with Feta

Chicken & Asparagus Frittata with Feta

Prep time: 5 minutes
Cooking time: 15 minutes
Serves 2 (or more if part of a buffet)

4-5 large eggs
1 heaping tbsp pesto

½ tbsp olive oil
1 small onion, diced
½ cup cremini mushrooms, sliced
½ cup cooked chicken, julienned (cut in strips)
½ cup young asparagus cut in 2” pieces
¼ - ½ cup feta cheese, crumbled
Salt and pepper to taste
½ tsp paprika (to sprinkle on top and give the frittata a rich golden color)

1. Preheat the oven to 400°F/200°C

2. Use a non stick oven-proof skillet (size matters – so if you want a thicker frittata use a smaller pan; if you want a thinner one that almost looks like a crepe with lots of exposed “filling”, use a larger one). Personally I like them thicker when I’m doing a brunch buffet. The wedges look more substantial. The one pictured here is the flatter variety.

3. Over medium high heat, add the olive oil and then add the onion and mushroom slices. Sauté until the onion starts to turn golden. Add the asparagus and the chicken, tossing occasionally. This whole process should take less than 5 minutes.

4. In the meantime, in a bowl whisk the eggs and pesto.

5. Once the onions are golden, and the rest of the mix is heated through, add the eggs and crumbled feta. Rotate the pan for even distribution of the eggs, making sure to incorporate all the “filling” ingredients.

6. Once the eggs are set but still wet on the surface, sprinkle with paprika and put the skillet in a hot oven for 5-10 minutes, depending on how thick the frittata is. Once it’s bubbly and golden it’s done.

It's great served with crusty multi-grain toast and tomato slices.

Related links:

1 comment:

Nau-Dee said...

I love frittat's too and this looks delicious!