Sunday Brunch Chicken Frittata |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Excellent brunch fare but also a great cook ahead breakfast for those on South Beach or Atkins low-carb diets. Ingredients:
4 eggs |
2 tbsp milled flax |
1 chicken breast, poached |
1/4 cup onion chopped |
1/4 cup brocolli florets |
1/4 cup mushrooms |
1/4 cup chopped walnuts |
2 tbsp olive oil |
1 tsp dried tarragon |
1/2 tsp salt |
1/2 tsp pepper |
1/2 cup crumbled goat cheese |
Directions:
1. Beat the eggs, add the herbs, flax meal and set aside. Turn on the broiler to heat. The flax is there to boost fiber and is not terribly noticable in the recipe. If you don't have any, don't sweat it and just skip that recipe.
2. Sauté the onion in olive oil in an oven-safe skillet over medium heat until soft. Add the chicken, vegetable, and nuts, and continue to sauté until mixture is heated through. Season with salt and pepper to taste.
3. Turn heat down to medium-low. Remove skillet from heat and add the beaten egg/herb mixture, stirring quickly to mix. Sprinkle grated cheese and additional herbs, if desired, over the top.
4. Return skillet to heat and cook about five minutes over medium-low heat or until bottom is set and browned. Look for small bubbles appearing and breaking on the top as a guide. Place under broiler an additional 3-5 minutes or until top is browned and lightly puffed (OR use a spatula to cut and turn to finish cooking top).
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