spinach chicken frittata
Chicken
Spinach Chicken Frittata
When we were growing up, spinach was one of the few vegetables my brothers and I enjoyed. So our mom found all kinds of ways to include it in meals. This dish is one of my favorites. Be creative; feel free to vary the vegetables, cheeses and meat to suit your tastes and budget. —Paula Tuduri, Bozeman, Montana
Ingredients
- 1/2 cup julienned sweet red pepper
- 1/2 cup chopped onion
- 2 tablespoons olive oil
- 3 large eggs
- 1/2 cup 2% milk
- 1 cup shredded cooked chicken
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1/2 cup shredded part-skim mozzarella cheese
- 1 tablespoon grated parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Directions
- 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, 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.
Related Posts
Breakfast
