Wednesday, February 20, 2013

Grass Fed Kerrygold Cheese and Chicken Frittata

6 large room temperature eggs, beaten
6 slices grass fed Kerrygold cheese (white aged cheddar)
1/4 cup fresh cream
1 cup chopped Cremini mushrooms
1 cup cooked shredded chicken
Handful chopped fresh parsley
1/4 cup chopped white onions
Sea salt and black pepper
Extra virgin olive oil
1 tablespoon salted butter

Preheat oven to broil setting.

Blend eggs and cream. Season to your taste with sea salt and black pepper. Heat a 12" non-stick, oven safe saute pan over medium high heat. Add butter and melt. Add onions, mushrooms, and chicken and saute for 2 to 3 minutes. Pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Arrange cheese according to picture. Sprinkle with parsley.

Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and drizzle with extra virgin olive oil over the top. Cut into 6 servings. Serve immediately with crusty bread.

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