Confetti Frittata for Holiday Entertaining

Confetti Frittata
AuthorShaunette Ehiabhi
Confetti Frittata
Yields6 Servings
 6 Eggs
 ¼ cup Heavy Cream
 1 cup Blend of Parmigiano Reggiano, Asiago and Romano Cheese
 2 cups Vegetables * I used sweet peppers and onions
 2 cups Baby spinach
 2 Small Yukon gold potatoes throughly washed and thinly sliced
 ½ cup Sliced grape tomatoes
 1 cup Rotisserie Chicken *Use whatever meat you like
 2 Garlic Cloves
 2 tsp Fresh thyme
 ¼ tsp Freshly ground pepper
 ¼ tsp Salt of choice * I use Himalayan so I reduced the salt portion
 2 tbsp Extra Virgin Olive Oil *EVOO
1

1. Heat oven to 400F
2. Whisk the eggs and cream together with 1/2 teaspoon of salt and set to side.
3. In a cast iron skillet, heat 2 Tablespoon of EVOO then add in the potatoes and sauce until tender and lightly browned.
4. Add in chicken, vegetables and saute 2 to 3 minutes. Next add in spinach, garlic and thyme.
5. Reduce heat to low, spread potatoes, chicken nd vegetables into an even layer, flatten with a spatula and sprinkle cheese on top and let it start to melt.
6. Pour the egg mixture into the skillet over the cheese, meat and vegetables. Tilt the pan to make sure the eggs settle evenly. Cook for a 1 - 2 minutes until you see the egg mixture start to set.
7. Remove from the stove and put in the oven and bake for 8 to 10 minutes until the eggs are completely set. To check, cut a small slit in the center of the frittata. If runny, bake a few more mnutes until the eggs are set. *Just before the frittata was done, I added the grape tomatoes on top.
8. Remove from the oven and cool 5 minutes and then serve.

Ingredients

 6 Eggs
 ¼ cup Heavy Cream
 1 cup Blend of Parmigiano Reggiano, Asiago and Romano Cheese
 2 cups Vegetables * I used sweet peppers and onions
 2 cups Baby spinach
 2 Small Yukon gold potatoes throughly washed and thinly sliced
 ½ cup Sliced grape tomatoes
 1 cup Rotisserie Chicken *Use whatever meat you like
 2 Garlic Cloves
 2 tsp Fresh thyme
 ¼ tsp Freshly ground pepper
 ¼ tsp Salt of choice * I use Himalayan so I reduced the salt portion
 2 tbsp Extra Virgin Olive Oil *EVOO

Directions

1

1. Heat oven to 400F
2. Whisk the eggs and cream together with 1/2 teaspoon of salt and set to side.
3. In a cast iron skillet, heat 2 Tablespoon of EVOO then add in the potatoes and sauce until tender and lightly browned.
4. Add in chicken, vegetables and saute 2 to 3 minutes. Next add in spinach, garlic and thyme.
5. Reduce heat to low, spread potatoes, chicken nd vegetables into an even layer, flatten with a spatula and sprinkle cheese on top and let it start to melt.
6. Pour the egg mixture into the skillet over the cheese, meat and vegetables. Tilt the pan to make sure the eggs settle evenly. Cook for a 1 - 2 minutes until you see the egg mixture start to set.
7. Remove from the stove and put in the oven and bake for 8 to 10 minutes until the eggs are completely set. To check, cut a small slit in the center of the frittata. If runny, bake a few more mnutes until the eggs are set. *Just before the frittata was done, I added the grape tomatoes on top.
8. Remove from the oven and cool 5 minutes and then serve.

Confetti Frittata for Holiday Entertaining
IngredientsDirections

Write A Comment