Savory Chicken Mushroom FrittataPrep time: 10 minutes
Baking time: 10 minutes
Servings: 4.
Ingredients:
2 -3 tbsp olive oil
1 spring onion, coarsely chopped (about ¼ - ½ cup)
Fresh shitake & cremini mushrooms, sliced
1 cup roasted chicken, diced
5 eggs
2 tbsp fresh herbs, chopped (I used cilantro and oregano this time, but thyme & rosemary would be great too)
Salt & pepper to taste
Smoked paprika (large pinch)
Ancho chili powder (large pinch)
Directions:
1. Preheat oven to 375°F/ 190°C
2. In a medium-sized bowl beat eggs with 1 tbsp olive oil, herbs, salt & pepper and set aside.
3. Over medium high heat, using 1 tbsp olive oil, sauté onions and mushrooms in a small-medium sized non-stick, oven-proof skillet until the onions are translucent (about 3-4 minutes). Add the chicken and sauté for another minute or two to mix everything up.
4. Pour the egg mixture over the chicken & mushrooms in the pan, tipping the pan until the egg mixture completely covers them. Continue to cook until the eggs set around the edges (3 minutes or so, longer if you’re adding more eggs and making it for more people). I like to tip the pan and lift the edges to allow more eggs to “set”. The center should still be slightly “wet”.
5. Sprinkle with a little smoked paprika and chili powder and bake for 10 minutes or until it’s set in the center and becomes golden.
6. Using a spatula, ease the frittata around the edges and under the bottom to make sure it won’t stick when you slide it onto a serving plate.
Baking time: 10 minutes
Servings: 4.
Ingredients:
2 -3 tbsp olive oil
1 spring onion, coarsely chopped (about ¼ - ½ cup)
Fresh shitake & cremini mushrooms, sliced
1 cup roasted chicken, diced
5 eggs
2 tbsp fresh herbs, chopped (I used cilantro and oregano this time, but thyme & rosemary would be great too)
Salt & pepper to taste
Smoked paprika (large pinch)
Ancho chili powder (large pinch)
Directions:
1. Preheat oven to 375°F/ 190°C
2. In a medium-sized bowl beat eggs with 1 tbsp olive oil, herbs, salt & pepper and set aside.
3. Over medium high heat, using 1 tbsp olive oil, sauté onions and mushrooms in a small-medium sized non-stick, oven-proof skillet until the onions are translucent (about 3-4 minutes). Add the chicken and sauté for another minute or two to mix everything up.
4. Pour the egg mixture over the chicken & mushrooms in the pan, tipping the pan until the egg mixture completely covers them. Continue to cook until the eggs set around the edges (3 minutes or so, longer if you’re adding more eggs and making it for more people). I like to tip the pan and lift the edges to allow more eggs to “set”. The center should still be slightly “wet”.
5. Sprinkle with a little smoked paprika and chili powder and bake for 10 minutes or until it’s set in the center and becomes golden.
6. Using a spatula, ease the frittata around the edges and under the bottom to make sure it won’t stick when you slide it onto a serving plate.
1 comment:
That looks good. I love the mushrooms.
I think this one is a keeper.
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