Tuesday, February 8, 2011

Chicken, onion and potato frittata

We had some left over rotisserie chicken that needed to get eaten up, so I decided to make a frittata for tomorrow's breakfast.

I can hear you now...
Wait a minute...did she say chicken in a breakfast frittata?

Yes, chicken in a breakfast frittata. Trust me...a little seasoning, mixed in with onions, potatoes, eggs and cheese...it's delightful.

Chicken, onion and potato frittata
1 large onion, cut in half and sliced in half moons
3-4 small red potatoes, sliced thinly
3/4 - 1 cup diced rotisserie chicken
Lawry's seasoning
9 eggs
1/4 cup half-n-half
1/4 - 1/2 cup shredded cheese
1 tbs. Butter and olive oil

1. Preheat broiler.
2. Put butter and olive oil in large non-stick pan over medium high heat.
3. Add onions and cook until soft.
4. Add potatoes and cook for 5-10 more minutes, or until soft.
5. Add chicken and season with Lawry's and pepper. Cook until warmed through.

6. Meanwhile, combine eggs and half-n-half. Pour over the top of the chicken, potato and onion mixture. Move eggs around so they are under and around the potatoes, chicken and onion. Go around the sides of the pan with a wooden spoon, moving the eggs around a bit. Then, let sit.
7. Let cook for 4 minutes.
8. Top with cheese.
9. Put in broiler for 3-5 minutes or until cheese is melted.
10. Remove, slice and enjoy, or if saving for breakfast, let cool. Slide frittata out of pan and onto a plate. Wrap with aluminum foil and put in the fridge. In the morning, put back in pan and put under broiler for 2-3 minutes or until warm.

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