Chicken Frittata Recipes

Steps:

• In a large skillet, saute the red pepper and onion in oil until tender. In a large bowl, beat eggs and milk. Stir in the chicken if desired, 1/2 cup spinach, mozzarella and Parmesan cheeses, salt and pepper (save remaining spinach for another use). Add to the skillet. Cover and cook over medium heat until a knife inserted in the center comes out clean, 7-10 minutes. Cut into wedges.

Steps:

• Preheat the oven to 375 degrees F.
• Bring a small pot of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
• In a large bowl combine the eggs, ricotta, and creme fraiche and stir until the eggs are beaten and the ingredients are combined. Add the cooked orzo, chicken, scallions, parsley, red bell peppers, salt, and pepper. Stir to combine.
• Pour the mixture into a 1 1/2-quart flameproof baking dish. Bake for 25 minutes. Turn on the broiler. Place the pan under the broiler until golden on top, about 5 minutes. Remove from the oven and let set for 5 minutes. Cut into wedges and serve with a side salad.

Steps:

• Chop pasta into 1 inch lengths.
• Mix pasta, spinach, sauce, eggs, and cheese.
• Preheat broiler.
• Brown chicken for 7 minutes in skillet.
• Add mix and cook for 5 minutes.
• Wrap foil on skillet handler and broil for 3 minutes.

Steps:

• Melt butter in large skillet & sauté onions & corn over medium heat for 3-5 minutes.
• Add thawed chicken to skillet and mix.
• Spread evenly in bottom of skillet.
• Beat eggs, milk & salt in medium bowl.
• Pour egg mixture over chicken mixture.
• Reduce heat to medium-low, cover & cook 8-10 minutes.
• Cover frittata with cheese. Once melted, cut into wedges and serve with salsa.

Steps:

• In mixing bowl, stir together eggs, milk, salt and pepper.
• In separate bowl, combine chicken, mushrooms, green onion and parsley.
• Heat cooking oil in an 8-inch ovenproof skillet; Add egg mixture.
• Cook over medium-low heat.
• As eggs set, run a spatula around the edge, lifting to allow uncooked portion to flow underneath.
• Cook until eggs are almost set, but surface is still moist.
• Press chicken mixture into top of egg mixture.
• Broil 4 to 5 inches from heat for 1 to 2 minutes or until set.
• Top with cheddar cheese and broil few seconds more until melted.

Steps:

• In large bowl, place tomatoes, chili, red onion and cilantro; sprinkle with 1/2 teaspoon salt. Add lime juice; mix well. Taste; add additional salt if necessary. Set aside to serve as a topping.
• Heat oven to 350°F.
• In large ovenproof skillet, heat olive oil over medium-high heat. Add green onions and bell pepper; cook 4 minutes. Add garlic; cook 1 minute longer. Remove from heat; set aside.
• In large bowl, beat eggs, milk, 1 teaspoon salt and the pepper. Pour egg mixture evenly over vegetable mixture in skillet. Add chicken and cheese. Spread evenly in skillet.
• Bake 30 to 35 minutes or until top is light golden brown, eggs are firm, and internal temperature reaches 165°F.
• Cut Chicken Frittata into wedges. Serve with slices of avocado; top with Pico de Gallo.

Steps:

• In 10-inch omelet pan or skillet with ovenproof handle over medium heat, heat butter until just hot enough to sizzle a drop of water. Add pepper, onion, chili powder and cumin. Cook, stirring occasionally, until pepper is soft and onion is translucent, about 3 to 4 minutes. Add chopped tomato and diced chicken. Continue cooking 1 additional minute. Remove from heat. Set aside.
• In medium bowl, beat together eggs and water until blended. Pour over vegetables. Cook over medium heat until eggs are almost set, about 6 to 8 minutes. Top with tomato slices. Sprinkle with cheese. Broil about 6 inches from heat until cheese is melted and eggs are completely set, about 1 to 2 minutes. Cut into wedges. Serve with tortillas and top with salsa and/or sour cream, if desired.