Recipe by Bergy
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
Top Review by TOOLBELT DIVA
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...
- 1 cup red potatoes, peeled and cubed to the size of hash browns
- vegetable oil cooking spray
- 2 -3 garlic cloves, smashed
- 1 tablespoon butter
- 1 portabella mushroom, gills removed, chopped (1/2 cup)
- 5 ounces fresh spinach, stems removed, cleaned and chopped
- 2 tablespoons fresh lemon juice
- 1⁄2 teaspoon lemon, zest of
- 1⁄8 teaspoon ground nutmeg
- 1 cup cooked chicken, 1/2 inch dice
- 6 eggs
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 1⁄4 cup parmesan cheese, grated
- 2 teaspoons parsley, chopped (garnish) (optional)
- 2 tablespoons sweet red peppers, 1/4 inch pieces (garnish) (optional)
- salt and pepper
Directions See How It's Made
- 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.