Chicken And Spinach Frittata |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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CHICKEN AND SPINACH FRITTATA This recipe came from an estate sale. I obtained it when I purchased the family collection from the Coleman Estate in Richardson, Texas in 1982. Ingredients:
1-1/2 pounds fresh spinach |
1/2 cup water |
2 boneless skinless chicken breasts cut into small pieces |
1/4 cup plus 1 teaspoon olive oil |
2 garlic cloves minced |
1 red onion minced |
1 red bell pepper diced small |
1 green bell pepper diced small |
12 large eggs |
1 cup cream |
8 ounces crumbled gorgonzola cheese |
1/4 teaspoon salt |
1 teaspoon freshly ground black pepper |
Directions:
1. Wash spinach and place in a large pot.
2. Add water and cook until just wilted then set aside to cool.
3. Heat 1/4 cup olive oil in skillet over medium high heat then sauté onion 2 minutes.
4. Add garlic and bell pepper then continue cooking until peppers are soft.
5. While onion and peppers are cooking crack eggs into a large bowl and beat.
6. Coat bottom and sides of a large frittata pan with 1 teaspoon olive oil.
7. Spread onion and peppers on bottom of pan.
8. Blend cream, salt and pepper into eggs then pour over onion and peppers.
9. Drain spinach if necessary then mix spinach, chicken and cheese.
10. Sprinkle spinach chicken mixture on top of eggs then bake at 375 for 1 hour.
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