Leftovers For Brunch: Chicken Frittata With Boston Salad
Serves: 6
Keyon Hand
1 January 1970
Based on User reviews:
40
Spice
53
Sweetness
53
Sourness
45
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Olive Oil1 large
Tomato (diced)1 cup
Scallions (sliced)6 large
Egg1 cup
Cream1 tbsp
Dijon Mustard1 tbsp
Rice Vinegar1 tbsp
Chives (chopped)1
SaltDirections:
1
Preheat oven to 375 degrees
2
In a large, hot nonstick pan (oven-proof), coat with olive oil and saute chicken/vegetable mix, tomatoes and scallions
3
Lightly mix eggs and cream together and add to pan
4
Season and stir once to get eggs cooking
5
Top with cheese and place in oven, 20 minutes until it puffs up
6
If necessary, turn broiler on and brown the top
7
Let stand 5 minutes, then slice and serve
8
For the salad, whisk together shallots, mustard and vinegar
9
Drizzle in oil and season
10
Add bibb and toss lightly
11
Check for seasoning
12
PLATING: Place slice of frittata on plate next to the salad
13
Garnish with chives
14
Wine Recommendation: Robert Ampea