I’m hooked on frittatas!
|Sautéing chicken, mushrooms and onion|
Now that the Christmas cookie baking binge is over, I’m ready for a great savory dish and this is it! Frittatas are the Italian version of the American omelet and differ in that the frittata is served open-faced and not folded.
It is sort of similar to eating quiche without the crust. They are initially cooked on the stove in a skillet and finished in the oven by broiling or baking. Some cooks invert the skillet onto another skillet on the stove instead of putting it in the oven and that takes a bit of practice.
Frittatas can also be as thick or as thin as you like them and the filling has endless possibilities: any variety of cheese, Italian sausage, spinach, shrimp, crisp bacon, ham, salmon, vegetables and diced potatoes or pasta. They are usually served warm but are good also at room temperature.
I had never cooked one until recently and from time to time, I love these types of dishes: a complete meal all in one pan. I just combined parts of several recipes and this was the result. It’s worth it to cook fresh chicken and spaghetti for it however, if you should have leftovers; it is a delicious way to use them.
It is a tasty change for your meal. Frittatas are perfect anytime; cook one for breakfast, brunch, lunch, dinner or cut into small portions and serve as a savory appetizer. It is delicious and makes for a great meal served with a crisp tossed Mesclun salad.
Chicken & Spaghetti Frittata
2 tablespoons olive oil
1 tablespoons butter
3 chicken breasts, cubed
1 small onion, chopped
1 cup sliced fresh mushrooms (or canned)
2 cups cooked spaghetti
4 tablespoons parmigiano-reggiano cheese, grated
Salt and pepper
¼ cup chopped parsley
2 cups shredded mozzarella cheese
In an oven-proof frying pan, sauté the cubed chicken, mushrooms and onion in 1 tablespoon olive oil until done, transfer to plate.
In a large bowl, whisk the eggs, parmigiano-reggiano cheese and parsley.
Add 1 tablespoon olive oil and 1 tablespoon butter to skillet.
Add half of the egg mixture to the skillet.
Add cooked spaghetti.
Layer chicken and onion mushroom mixture on top.
Spread 1 cup mozzarella cheese over chicken layer.
Cover with remaining egg mixture.
Sprinkle remaining 1 cup mozzarella over all.
Cook 3-6 minutes until bottom is golden brown, do not over cook.
Invert a skillet or a plate larger than the skillet over the frittata and turn out the frittata. Heat 1 tablespoon olive oil and return the frittata to the skillet to brown the other side.
Note: rather than flipping the frittata, I place the skillet under the broiler for 5-8 minutes.
Invert a serving plate over the skillet and carefully turn out the frittata. Cut into wedges and serve warm or at room temperature.
The frittata is so good and a very versatile dish that is great leftover also.