Leftovers for Brunch: Chicken Frittata with Boston Salad Recipe

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Leftovers for Brunch: Chicken Frittata with Boston Salad
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  1. Preheat oven to 375 degrees. In a large, hot nonstick pan (oven-proof), coat with olive oil and saute chicken/vegetable mix, tomatoes and scallions. Lightly mix eggs and cream together and add to pan. Season and stir once to get eggs cooking. Top with cheese and place in oven, 20 minutes until it puffs up. If necessary, turn broiler on and brown the top. Let stand 5 minutes, then slice and serve. For the salad, whisk together shallots, mustard and vinegar. Drizzle in oil and season. Add bibb and toss lightly. Check for seasoning.
  2. PLATING: Place slice of frittata on plate next to the salad. Garnish with chives.
  3. Wine Recommendation: Robert Ampea
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 464.21 Kcal (1944 kJ)
Calories from fat 329.2 Kcal
% Daily Value*
Total Fat 36.58g 56%
Cholesterol 352.68mg 118%
Sodium 227.53mg 9%
Potassium 472.1mg 10%
Total Carbs 8.49g 3%
Sugars 3.74g 15%
Dietary Fiber 1.57g 6%
Protein 26.42g 53%
Vitamin C 12.2mg 20%
Iron 2.5mg 14%
Calcium 222.5mg 22%
Amount Per 100 g
Calories 175.7 Kcal (736 kJ)
Calories from fat 124.6 Kcal
% Daily Value*
Total Fat 13.84g 56%
Cholesterol 133.48mg 118%
Sodium 86.11mg 9%
Potassium 178.68mg 10%
Total Carbs 3.21g 3%
Sugars 1.42g 15%
Dietary Fiber 0.59g 6%
Protein 10g 53%
Vitamin C 4.6mg 20%
Iron 0.9mg 14%
Calcium 84.2mg 22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12
  • 13

Good Points

  • saturated fat free,
  • low sodium

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