Chicken and Spinach Frittata
From chefmeow 15 years ago
- 60 minutes to make
- Serves 4
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 shopping list
- 1/2 cup water shopping list
- 2 boneless skinless chicken breasts cut into small pieces shopping list
- 1/4 cup plus 1 teaspoon olive oil shopping list
- 2 garlic cloves minced shopping list
- 1 red onion minced shopping list
- 1 red bell pepper diced small shopping list
- 1 green bell pepper diced small shopping list
- 12 large eggs shopping list
- 1 cup cream shopping list
- 8 ounces crumbled gorgonzola cheese shopping list
- 1/4 teaspoon salt shopping list
- 1 teaspoon freshly ground black pepper shopping list
How to make it
- Wash spinach and place in a large pot.
- Add water and cook until just wilted then set aside to cool.
- Heat 1/4 cup olive oil in skillet over medium high heat then sauté onion 2 minutes.
- Add garlic and bell pepper then continue cooking until peppers are soft.
- While onion and peppers are cooking crack eggs into a large bowl and beat.
- Coat bottom and sides of a large frittata pan with 1 teaspoon olive oil.
- Spread onion and peppers on bottom of pan.
- Blend cream, salt and pepper into eggs then pour over onion and peppers.
- Drain spinach if necessary then mix spinach, chicken and cheese.
- Sprinkle spinach chicken mixture on top of eggs then bake at 375 for 1 hour.
People Who Like This Dish 5
- bousquet42 Nowhere, Us
- daniellerose San Jacinto, CA
- lanacountry Macon, GA
- fuzzybunny ATLANTIC BEACH, NC
- frogchook Adelaide, AU
- chefmeow Garland, TX
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The Rating
Reviewed by 1 people-
This is a lovely recipe, chef..thanks so much! :)
55555
lanacountry
in Macon loved it
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" It was excellent "