Chicken Frittata Florentine an Italian Fusion Recipe

"This is a recipe that you may serve for Brunch, Lunch or dinner. It is simple to make and with a little planning takes no time to prepare. Your next chicken meal cook an extra breast or save some chicken from that Sunday roasted one. Substitute prepared frozen hash browns for the fresh red ones. Chop and measure ahead of time then the actual cooking time is only 20 minutes on top of the stove and about 15 minutes in the oven. If you love spinach double the amount in this recipe. I like to serve this with a spicy sweet Chili sauce or chutney on the side. I have said serves 2-4 however if this is your main dinner dish it serves only 2, for brunch or lunch with side dishes it can serve 4"
 
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photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
Ready In:
50mins
Ingredients:
17
Serves:
2
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ingredients

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directions

  • Preheat oven to 350°F.
  • Spray a non stick oven proof pan with vegetable oil and pan fry the potatoes until golden (10 minutes), remove from pan.
  • Add 1 tbsp butter and saute the chopped mushrooms for apprx 3 minutes, remove and add to the potatoes.
  • Saute the garlic over medium heat until aromatic add spinach and stir fry for 1 minute (until just wilted) add lemon juice & nutmeg.
  • Remove from the pan.
  • Wipe the pan clean with a paper towel.
  • Beat the eggs in a large bowl, then add potatoes, spinach, mushrooms & Chicken.
  • Mix well.
  • Over medium heat in the oven proof skillet melt 1 tbsp butter and 1 tbsp oil, when the pan is heated pour in the egg mixture and allow it cook undisturbed for 10 mintes or until the bottom is set - be careful not to burn the bottom.
  • Place the skillet into the preheated oven, middle rack and bake for 5 minutes, sprinkle on the Parmesan and continue baking for apprx 10 more minutes or until the top is firm and the cheese golden.
  • If necessary place under broiler to finish browning the cheese but be careful it doesn't burn.
  • Just before serving sprinkle with the parsley and pepper oieces if using.
  • Let it rest 5 minutes then cut in wedges and serve.
  • Serve with a spicy hot sauce or chutney on the side.

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Reviews

  1. I learned a new Italian word recently, and I love to use it wherever it applies ... "Insaporire". Let me quote from Marcella Hazen... (quote: "It is regrettable that among English cooking terms there is no (neat) equivalent for insaporire, the verb Italians have derived from their word for taste... saporire. A literal, if awkward, translation is "making tasty". A crucial step in the making of most Italian dishes, insaporire is what you do to draw out and develop the flavor of a single or several ingredients...unquote ) Bergy, you have captured the essence of insaporire, beautifully, in this recipe when you instruct us with each step to saute and remove from the pan. Steps 1 to 4 are perfect examples of insaporire... saute, add additional ingredients, saute, remove from pan...set aside. Then at Step 7, it all comes together to create an exquisite Frittata... Before placing the pan under the broiler to brown the cheese, I did add the sweet red pepper... Wonderful, Bergy; I am delighted with your recipe, Bergy, and would encourage more people to cook and review your Frittata... The recipe goes into my cook book, and a copy on my work table for future reference. Once again, thank you for sharing your talent...
     
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RECIPE SUBMITTED BY

On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">
 
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