This simple frittata recipe is easy to make for a quick weekday breakfast or brunch. Once you learn the technique for making frittata you can use any combination of ingredients you like.
This frittata recipe also works great for lunch and can be eaten warmed up or at room temperature.
2 medium tomatoes, diced
1/2 cup leftover, cooked shredded chicken
1/2 cup diced onion
1/4 cup shredded fresh basil
1 tbsp butter
2 tbsp olive oil
Salt and pepper
Prep Time: 20 minutes
Cooking Time: 20 minutes
Servings: 6 servings
Crack the eggs into a bowl and whisk to combine. Melt butter in a small, 6-inch saute pan, add onions and cook on medium heat until they are soft, about 10 minutes.
Add tomato, basil, chicken, salt and pepper to the pan, just long enough to heat through. Taste the mixture and add more salt and pepper if needed. Remove from heat and gently mix with the eggs.
Wipe out the saute pan and add olive oil. Heat until the oil is smoking, roll the olive oil around so it coats the entire pan then add the egg mixture. Cook on medium heat for five minutes without stirring.
Place into a 350℉ degree oven and let cook until the top is set. Remove from oven and let the frittata rest of a couple minutes.
Run a knife around the edges of the pan and invert the frittata onto a dinner plate. Serve with a small green salad and fruit.