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Chicken Frittata

Yields1 Serving

Chicken frittata

 4 cups Pilgrim's chicken, cooked and diced
 8 eggs
 1 tsp salt
 1 tsp black pepper
 ½ cup ricotta cheese
 2 tbsp butter
 ½ cup shallots
 1 red bell pepper, diced (about 1 cup)
 1 box (5 oz) baby arugula
1

Preheat oven to 350 F.

In medium bowl, whisk eggs. Season with salt and pepper. Add ricotta cheese and stir, leaving cheese in small chunks.

2

In 12-inch non-stick frying pan, melt butter over medium heat. Add shallots and sauté 4 – 5 minutes until softened. Add red peppers and sauté 4 minutes. Add one half of arugula and cook to wilt, turning with tongs. Add remaining arugula and wilt in same manner. Stir in chicken to combine with vegetables.

3

Pour egg mixture into pan with vegetables and chicken. Sprinkle with Parmesan cheese. Cook over medium heat for about 10 minutes, or until edges of frittata are set.

4

Place pan in oven and bake for 20 minutes. Remove frittata and allow to rest for 5 minutes before slicing and serving.

Courtesy of National Chicken Council

Nutrition Facts

Serving Size 4 oz


Amount Per Serving
Calories 360
% Daily Value *
Total Fat 21g33%

Saturated Fat 9g45%
Total Carbohydrate 6g2%
Protein 37g74%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.