After roasting a chicken in my Staub oven, I had more chicken leftovers than I knew what to do with...leftovers for days. What to do? What would my mom do? Yep...Baked Chicken Frittata with spinach, carrots, and potatoes. Problem solved.
The frittata is good right out of the oven, room temperature or cold. You can add a side dish such as cooked barley or a side salad. It's very healthy and a 'one pan' dish which makes for easy clean up.
What you will need:
-- Eggs (about 4 to 6)
-- Cooked Chicken
-- Cooked Potatoes
-- Carrots (cooked or raw)
-- Grated parmigiano cheese (about two handfuls)
-- Raw spinach
-- Salt and pepper
-- Cast Iron Skillet with cover
Beat the eggs and start to add each ingredient one at a time.
I add one ingredient and mix. If the mix looks a little dry, break another egg and keep mixing. It's better to have too many eggs than not enough. It will be too dry with too little egg.
Add spinach! This mix is too dry. I need to add two more eggs at this point. Break eggs into the dish and mix well
This is perfect! Eggs, chicken, potatoes, spinach, cheese, carrots and salt and pepper all ready to go!
Before dumping the frittata mix in the iron skillet, heat the skillet up a little and melt butter. Turn off heat once butter starts to melt. Use paper towel to butter the side of the skillet.
Cover it and throw it in the oven (remember to pre-heat to 350)
What to do while you are waiting the next 40 minutes... clean up and start your barley or side salad.
Don't over cook! Don't under cook! Side should be lightly brown and middle firm.
Enjoy this dish for breakfast, brunch, lunch or dinner. I've added some Sriracha sauce to this chicken frittata! It adds a perfect amount of heat to a dish without overwhelming amounts of flavors.