Chicken Sausage And Fresh Vegetable Frittata Recipe Video
Ingredients
Bob McDiarmid’s Chicken, Sausage and Fresh Vegetable Frittata
4 eggs slightly beaten
1 14.5 oz can of fire roasted tomatoes, drained of excess juice
2 cups grated cheese (I use sharp cheddar)
1/4 teaspoon chipotle powder mixed into 1 tablespoon of Dijon mustard.
1 cup freshly steamed green beans
1 cup fresh steamed broccoli
1 chicken breast – from a rotisserie chicken, forked
2 links thinly sliced spicy sausage
a sprinkle of smoked paprika
3/4 cup 2% milk
1/4 cup flour
salt and pepper to taste
Mom McDiarmid’s Classic Frittata
8 eggs slightly beaten
3 cups grated cheese (I use sharp cheddar)
1 cup diced mozzarella cheese
4 or 5 dashes of tabasco
1 medium size zucchini thinly sliced and lightly sautéed
2 chicken breasts, cooked and diced
4 strips of bacon, crumbled
parsley
1 tsp salt
paprika
1 & 2/3 cups half & half
1/2 C flour
pepper to taste
grated parmesan or romano cheese
Directions
In a 7 x 11 casserole (spray bottom) spread half the cheese, layer in the chicken, then one by one the rest of the ingredients. Add the remaining cheese plus the mozzarella. In a bowl combine eggs, salt, milk, parsley, flour and chipotle mustard, blend and pour over chicken. Bake at 350, 35-40 mins until custard is set in the middle and a knife comes out clean. Let sit for 5 mins before cutting. Can be served hot or just room temperature.
In a 9 x 13 casserole (spray bottom) spread half the cheese, layer in the chicken, then the bacon and cooked zucchini. Add the remaining cheese plus the mozzarella. In a bowl combine eggs, salt, milk, parsley, flour and tabasco, blend and pour over chicken. Sprinkle lightly with parmesan and paprika. Bake at 350, 35-40 mins until custard is set in the middle and a knife comes out clean. Let sit for 5 mins before cutting. Can be served hot or just room temperature.
In a 9 x 13 casserole (spray bottom) spread half the cheese, layer in the chicken, then the bacon and cooked zucchini. Add the remaining cheese plus the mozzarella. In a bowl combine eggs, salt, milk, parsley, flour and tabasco, blend and pour over chicken. Sprinkle lightly with parmesan and paprika. Bake at 350, 35-40 mins until custard is set in the middle and a knife comes out clean. Let sit for 5 mins before cutting. Can be served hot or just room temperature.
Editors Review
Are you looking forward to make a wholesome and nutritious frittata. Take a look at this fantastic recipe prepared by Bob McDiarmid in his kitchen. This frittata is power packed with all healthy ingredients and plenty of flavors to tickle your taste buds. See this interesting step wise video that would surely make cooking a great pleasure!Chef
