Ingredients for Chicken Frittata Florentine An Italian Fusion Recipe
- Red Potatoes
- Vegetable Oil Cooking Spray
- Garlic Cloves
- 2 tablespoons butter
- Portabella Mushroom
- Fresh Spinach
- Fresh Lemon Juice
- Lemon, Zest Of
- Ground Nutmeg
- Cooked Chicken
- 6 large eggs
- Vegetable Oil
- 1/4 cup grated Parmesan cheese + 1 tablespoon for topping
- Parsley
- Sweet Red Peppers
- Salt And Pepper
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How to Make Chicken Frittata Florentine An Italian Fusion Recipe
- Preheat oven to 350°F (175°C).
- In a large oven-safe skillet (10-inch or larger), melt 1 tablespoon of butter over medium heat.
- Add 1/2 cup chopped onion and 1/2 cup chopped red bell pepper; sauté for 5 minutes until softened.
- Stir in 2 cups (10 oz) frozen hash browns and cook for 5-7 minutes, until lightly browned.
- Add 5 oz (140g) chopped cooked chicken breast, 5 oz (140g) fresh spinach, and 1/4 teaspoon salt and 1/4 teaspoon black pepper.
- Cook for 2-3 minutes until spinach wilts slightly.
- In a bowl, whisk together 6 large eggs, 1/4 cup milk or cream, 1/4 cup grated Parmesan cheese, and a pinch of nutmeg.
- Pour the egg mixture over the vegetable and chicken mixture in the skillet.
- Sprinkle with an additional 1 tablespoon of grated Parmesan cheese.
- Bake in the preheated oven for 15 minutes, or until the frittata is set and lightly golden brown.
- Let cool slightly before slicing and serving with your favorite spicy sweet chili sauce or chutney.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
14g
Fat
81g
Carbs
6g
