Serves: 4
This is a hearty frittata that is meant to fill you up when served with a side salad and a piece of bread. I’m using Friulano cheese to give the frittata an extra zing.
Ingredients
2 tbsp olive oil
3 cups russet potatoes, shredded
1 onion, chopped
½ cup chopped celery
1 tbsp minced garlic
2 bell peppers chopped
1 jalapeno pepper chopped
1 cup vegetable broth
2 cup chopped cooked chicken
10 eggs
1 cup milk
½ tsp dried rosemary
½ tsp dried thyme
½ tsp paprika
1 tsp salt
2 cups shredded Friulano (Montasio) cheese
Directions
Heat oil on high in large ovenproof skillet
Add potatoes and cook until just starting to brown
Add onion, celery, garlic, peppers and broth and sauté for five minutes
Add chopped chicken and sauté for five minutes until all liquid is gone
Preheat oven to 390°F
Meanwhile in a large bowl whisk together eggs, milk, rosemary, thyme, paprika and salt
With a wooden spoon stir in cheese
Take pan off the stove and pour egg mixture into the pan
Stir everything together and put into heated oven
Bake until egg is cooked and golden brown on top – about 30 minutes
Serve with a green salad and whole grain bun
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