We all love flavorful Italian cooking, and this frittata uses roasted chicken and red peppers to take the omelette style meal up a notch. A further enhancement is the use of Gouda cheese rather than one of the usual Italian choices.
A light Sunday night meal or a hearty breakfast, a frittata can be included in meals for different seasons, times of day, with a quick switch of sides and beverages.
Buon appetito!
Roasted Chicken and Red Peppers Frittata
Savory Red Peppers Give Chicken an Upgrade- A great Italian idea
You can added chopped cooked chicken to many egg dishes, including omelets. This one is the Italian style frittata .
Ingredients
Method
- Follow directions for roast peppers, below
- Whisk together eggs, milk or cream, salt and pepper, most of the cheese in large bowl. Set aside about a 1/4 cup of the cheese.
- Heat a large oven proof (iron works well) skillet on medium heat with some butter or olive oil in the bottom.
- Place onion in skillet and cook til soft, add chopped chicken. Season with salt and pepper, then cover with egg mixture. Lower heat to medium low.
- Cook egg, loosening the sides, til just set on the outer portion. Remove from heat, sprinkle the roasted red peppers over top and then the remaining cheese. Bake in a 350 oven until just set, about 12 to 15 minutes. Serve warm.
Directions for roasting peppers:
- Slice peppers and brush with olive oil, broil, turning once with tongs,for about 15 minutes. Set aside; you can peel off the skin if you like. Dice them.
Notes
Tips
You can use other types of cheese, try Gruyere, goat, or a fontina cheese. Experiment 🙂If you would like to brown the top, broil it briefly.
You can substitute coarsely chopped spinach for the peppers if you wish.
