A couple of days ago we had a blast creating a “breakfast for dinner” menu for an awesome couple. We had so much fun at the tasting: cooking, laughing and filling their bellies with delicious food. So, now I seem to be on a frittata kick!
Last night, when the dinner hour was looming and kids were starting to chant “I’m hungry…I’m hungry”, I went to the fridge to see what’s-what. And HELLO, I had almost two dozen eggs, thanks to a Costco run earlier this week and the gifts from my three hens in the backyard. So, what’s for dinner? FRITTATA! I started piling up ingredients in my arms to take to the counter:
- Rotisserie chicken
- broccoli slaw (minus the dressing)
- cream cheese
Kitchen Sink Frittata
- 1 cup of shredded rotisserie chicken
- 1/2-3/4 cup of salsa (depending on the heat…I used mild because of the kids)
- 1 1/2 cups broccoli slaw (I literally just dumped it out of a pre-made bag)
- 1/2 a package of cream cheese, break it up into clumps with your fingers
- 8 eggs
Set your oven to 400* and put a casserole dish with a slice (about a tablespoon) of butter straight into the oven as it warms up. Now, while the oven is heating and the butter is melting, add all your ingredients into a large bowl and whisk away. Don’t worry about the cream cheese blending, the beauty of this dish is how the cream cheese dots the frittata instead of blending in entirely. Just whisk until your eggs our blended. Now dump the entire contents our your bowl into the hot casserole dish. Place it back into the 400* oven and wait for the magic. It will puff and brown…when you think it’s done, give it a jiggle to make sure the center is set (you don’t want any jello jiggles!). It should take anywhere from 20 to 25 minutes. But, I’m always a fan of starting to check after 15 minutes. Serve hot straight out of the oven, or at room temperature. Bon apetite!