Serious Eats: Recipes

Chicken, Vegetable, and Ricotta Frittata

[Photograph: Yvonne Ruperti]

Note: Make this meal faster by using pre-cooked chicken; thigh meat will yield the moistest texture. Feel free to substitute your favorite vegetable for the broccoli. This frittata releases easiest from a non-stick ovenproof pan, but a regular pan can be used in a pinch.

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.

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