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Monday, April 25, 2011

Spinach Chicken Frittata

Frittatas are one of those easy breakfast items that let you use up all kinds of leftovers in the fridge.  I love frittatas.  They are nutritious and delicious.   You can generally use whatever you want in them after the basic eggs/cream combo to create your own unique versions.

I always have cooked chicken breasts in the fridge.  I love having them available for a quick lunch, to toss in salads, or make a quick meal.   This time instead of using heavy cream in the recipe to lighten it up I used 2% evaporated milk and it worked perfectly.  (next time I might even try evaporated skim milk)

Just as a note.  I don't measure any of this while I'm making other than the eggs and evaporated milk everything else is pretty much whatever I have on hand.


1 cooked chicken breast cut in small cubes
12 eggs
1/2 cup 2% evaporated milk
1/2 cup finely chopped onions
1 cup chopped fresh spinach
1 cup chopped brocolli (small)
1/2 red pepper chopped.
1 cup shredded cheese (your choice, sometimes I use goat cheese, feta, mozza, cheddar)

Beat the eggs and milk until well "scrambled".  Add in all the other ingredients and mix well.

Pour into a  greased 10-12 inch round oven proof dish (can be a skillet)  I use an oven proof flan dish.  I generally spray the pan with cooking spray.  Sprinkle some of the shredded cheese over the top of the mixture.

Bake in a preheated oven at 350 degrees F, for approx 45 minutes.   Remove from oven and let sit for five minutes before serving.   This feeds my entire family with leftovers.  Yesterday I made it for 8 and we still had leftovers.

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