Chicken Frittata
Ingredients
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
Preheat oven to 350°F (175°C).
In medium bowl, whisk eggs. Season with salt and pepper. Add ricotta cheese and stir, leaving cheese in small chunks.
In 12-inch non-stick frying pan, melt butter over medium heat. Add shallots and sauté 4 – 5 minutes until softened. Add red peppers and sauté 4 minutes. Add one half of arugula and cook to wilt, turning with tongs. Add remaining arugula and wilt in same manner. Stir in chicken to combine with vegetables.
Pour egg mixture into pan with vegetables and chicken. Sprinkle with Parmesan cheese. Cook over medium heat for about 10 minutes, or until edges of frittata are set.
Place pan in oven and bake for 20 minutes. Remove frittata and allow it to rest for 5 minutes before slicing and serving.
Nutrition Info
| Per 240 g serving | Amount |
|---|---|
| Calories | 330 |
| Protein | 42 g |
| Fat | 15 g |
| Saturated Fat | 7 g |
| Carbohydrate | 6 g |
| Fibre | 1 g |
| Sugar | 2 g |
| Cholesterol | 315 mg |
| Sodium | 650 mg |
| Per 240 g serving | % Daily Value |
|---|---|
| Potassium | 19 |
| Calcium | 20 |
| Iron | 10 |
| Vitamin A | 20 |
| Vitamin C | 70 |
| Vitamin B6 | 40 |
| Vitamin B12 | 57 |
| Folate | 16 |
| Zinc | 23 |
