Chicken Frittata Florentine An Italian Fusion Recipes

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FRITTATA FLORENTINE



Frittata Florentine image

My family is all about brunchy meals like this gorgeous Italian omelet. Lucky for us, it's loaded with ingredients we tend to have at the ready. -Jenny Flake, Newport Beach, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 13

6 large egg whites
3 large eggs
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 small onion, finely chopped
1/4 cup finely chopped sweet red pepper
2 turkey bacon strips, chopped
1 cup fresh baby spinach
3 tablespoons thinly sliced fresh basil leaves
1/2 cup shredded part-skim mozzarella cheese

Steps:

  • Preheat broiler. In a small bowl, whisk the first 6 ingredients., In an 8-in. ovenproof skillet, heat oil over medium-high heat. Add onion, red pepper and bacon; cook and stir 4-5 minutes or until onion is tender. Reduce heat to medium-low; top with spinach., Pour in egg mixture. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath; cook until eggs are nearly thickened. Remove from heat; sprinkle with basil, then cheese. , Broil 3-4 in. from heat 2-3 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.

Nutrition Facts : Calories 176 calories, Fat 11g fat (4g saturated fat), Cholesterol 174mg cholesterol, Sodium 451mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 15g protein. Diabetic Exchanges

CHICKEN AND ORZO FRITTATA



Chicken and Orzo Frittata image

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

3/4 cup orzo pasta
6 eggs
1/3 cup whole milk ricotta
1/4 cup creme fraiche
2 cooked chicken breasts, cubed (about 2 cups)
4 scallions, chopped
1/4 cup chopped Italian flat-leaf parsley
1/3 cup diced roasted red bell peppers
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Bring a small pot of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
  • In a large bowl combine the eggs, ricotta, and creme fraiche and stir until the eggs are beaten and the ingredients are combined. Add the cooked orzo, chicken, scallions, parsley, red bell peppers, salt, and pepper. Stir to combine.
  • Pour the mixture into a 1 1/2-quart flameproof baking dish. Bake for 25 minutes. Turn on the broiler. Place the pan under the broiler until golden on top, about 5 minutes. Remove from the oven and let set for 5 minutes. Cut into wedges and serve with a side salad.

FLORENTINE FRITTATA



Florentine Frittata image

This is a really really simple frittata recipe from Good Housekeeping that takes minimal prep time and is a super fast healthy main dish. I'm posting it here so I don't lose it, but I'm sure that everyone else will enjoy it as well!

Provided by Tara3095

Categories     One Dish Meal

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
4 large eggs
4 large egg whites
2 green onions, thinly sliced
1/4 cup crumbled feta cheese
3/4 cup shredded part-skim mozzarella cheese (3 ounces)
salt
1 tablespoon olive oil
1 cup grape tomatoes or 1 cup seeded tomatoes

Steps:

  • Preheat broiler. In large bowl, with fork, mix spinach, eggs, egg whites, green onions, feta, 1/2 cup mozzarella, and 1/4 teaspoon salt until well blended.
  • In broiler-safe nonstick 10-inch skillet, heat oil over medium heat . Pour egg mixture into skillet; arrange tomatoes on top, pushing some down. Cover skillet and cook frittata 5 to 6 minutes or until egg mixture is just set around edge.
  • Place skillet in broiler 5 to 6 inches from source of heat and broil frittata 4 to 5 minutes or until just set in center. Sprinkle with remaining 1/4 cup mozzarella; broil about 1 minute longer or until cheese melts.
  • To serve, loosen frittata from skillet. Leave frittata in skillet or slide onto warm platter; cut into wedges.

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