Total Time
55mins
Prep 25 mins
Cook 30 mins

This is for RSC-- viva la contests!

Ingredients Nutrition

Directions

  1. Preheat the broiler.
  2. Heat a medium nonstick saute pan with a metal handle on the stove.
  3. Add olive oil and garlic.
  4. While that is heating up, very thinly slice the potatoes, onions, and mushrooms on a mandoline.
  5. When the oil and garlic are heated, tear some basil into the pan and add all the sliced potatoes.
  6. Cook until they are browned and toss to cook the other side, adding onions and mushrooms, cook about 7 minutes.
  7. Season with salt and pepper.
  8. Add more olive oil if necessary.
  9. Add spinach, cook for 1-2 minutes more until wilted.
  10. Add shredded chicken to warm.
  11. Blend eggs in a blender with a little bit of milk and some salt and pepper.
  12. Blend on the highest speed.
  13. Pour the egg mixture into saute pan and let it sit for 1 minute.
  14. Lift the sides with a spatula to let the uncooked eggs get to the bottom of the pan.
  15. When there isn't much loose egg left in the pan, grate some Parmesan on top and place pan in the broiler for 1-2 minutes.
  16. Take pan out of broiler, let it cool and set in pan for 5 minutes.
  17. When cool invert a plate on top of pan and turn over.
  18. Slice and serve.

Reviews

(2)
Most Helpful

I enjoy making frittatas because it allows for more veggies in the diet. This was no exception. I cooked this in my well-seasoned cast iron skillet. Did not have the fresh spinach so I used frozen baby spinach which I quick defrosted in the microwave. Cut the recipe in half to serve 4 and used egg substitute for the eggs. The recipe called for 8 red potatoes and didn't specify size. I used 1 medium red potato and it was plenty.

PaulaG March 10, 2005

This was a realy easy recipe. I didnt have a mandoline so i sliced everthing thin and it worked well. This worked great as a quick dinner would def. make again.

ang_can_cook March 09, 2005

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