creamy sun-dried tomato & chicken frittata
(1 rating)
This scrumptious recipe comes from Country Woman Magazine and really reminds me of a quiche except that it is crustless. That's the best part, as far as I'm concerned. Less work and fewer calories! Recipe & photo: countrywoman.com
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(1 rating)
yield
8 serving(s)
prep time
15 Min
cook time
15 Min
Ingredients For creamy sun-dried tomato & chicken frittata
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10eggs
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1/2 cheavy whipping cream
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4 Tbspminced fresh basil - or - 4 tsp. dried basil, divided
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1/2 tspsalt
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1/4 tsppepper
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1 pkg(8 oz.) cream cheese, softened and cubed
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1 1/4 cshredded cooked chicken
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1/2 coil-packed sun-dried tomatoes, patted dry and chopped
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4 Tbspshredded parmesan cheese, divided
How To Make creamy sun-dried tomato & chicken frittata
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1In a large bowl, whisk eggs, cream, 3 Tbsp. basil, salt and pepper. Stir in cream cheese, chicken, tomatoes and 2 Tbsp. Parmesan cheese.
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2Heat a 10-inch ovenproof skillet coated with cooking spray over medium-low heat. Pour in the egg mixture; cover and cook 8-12 minutes or until nearly set. Sprinkle with remaining Parmesan cheese.
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3Bake, uncovered, in a preheated 350-degree oven for 12-16 minutes or until eggs are completely set. Let stand 5 minutes. Sprinkle with remaining basil; cut into wedges.
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Categories & Tags for CREAMY SUN-DRIED TOMATO & CHICKEN FRITTATA:
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