Get RecipeChicken, Vegetable, and Ricotta Frittata
If you're looking for a good "use it up" sort of meal, nothing beats a frittata. A frittata is basically a giant oven-baked omelette filled with lots of stuff (or a crustless quiche). Usually it starts on the stove and ends in the oven, where it develops a nice, golden finish. A frittata always looks classy, no matter what you put into it, making it an ideal way to piece together and give new life to those odds and ends lurking around in the fridge, of which I had a ton of this week. Broccoli, chicken, a handful of grape tomatoes, some basil, half of a giant onion, and some homemade ricotta that I needed to quickly get rid of, lest I devour the entire container with a spoon. It all had to go.
Starting with pre-cooked chicken is a big time saver in a dish like this. If you've only got the raw stuff, then gently simmer it till cooked and then shred into bite sized pieces. The flavors in this frittata are light and fresh, with basil taking the lead. It's a pretty effortless process—I sautéed the vegetables for a few minutes until almost cooked, and then added the chicken, basil and egg. I spooned myself one last mouthful of creamy ricotta and plopped the rest into the pan. 20 minutes in a moderate oven and my frittata was finished. All I had to do was sneak myself the slice with the biggest mound of cheese.
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About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore working on her new baking cookbook, and as a recipe developer for HungryGoWhere Singapore. Check out her blog: shophousecook.com . Follow Yvonne on Twitter.