frittata with chicken, asiago and cilantro
First, lots of chopping.
Then, putting a fry pan in the oven. Shocking.
We barbecued two chickens on Friday night, and therefore had leftover chicken in the fridge. The older kids aren’t here so we could make whatever we wanted. We told Aaron we were eating eggs and gave him some organic ketchup and he was happy.
Frittata with chicken, asiagno and cilantro
-adapted from Food Network.com
1 tablespoon olive oil
1/2 red onion, finely chopped
1/2 orange pepper, finely chopped
1 cup boiled baby potatoes, chopped into small pieces
1/2 cup leftover cooked chopped chicken
6 eggs, lightly beaten
1/4 cup cream
salt and pepper
2 tablespoons chopped cilantro
1/2 cup grated asiago cheese (the original recipe called for cheddar, but I find cheddar really greasy when it melts)
Heat oil in a large non-stick skillet over medium high heat. Add onion and bell pepper and cook for 3 minutes. Stir in potatoes and cook until golden brown, spice with salt and pepper. Add cooked leftover meat and toss to coat.
In a bowl, beat together eggs and cream. Season with salt and pepper. Pour egg mixture into skillet and stir in cilantro. Sprinkle asiago cheese on top. Put under the broiler for 5 minutes, until it puffs…