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Neapolitan Chicken Frittata Bites

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  Olive oil 1⁄4 Cup (4 tbs) (Preferably Extra-Virgin)
  Leeks 4 Cup (64 tbs), thinly sliced (White And Pale Green, Medium Pieces)
  Garlic 3 Clove (15 gm), crushed through a press
  Crushed hot red pepper 1⁄4 Teaspoon
  Slivered cooked chicken 2 Cup (32 tbs)
  Frozen chopped spinach 10 Ounce, thawed and squeezed dry
  Finely chopped prosciutto 1⁄4 Cup (4 tbs)
  Chopped basil 1⁄4 Cup (4 tbs)
  Eggs 12
  Salt 3⁄4 Teaspoon
  Shredded mozzarella cheese 4 Ounce (About 1 Cup)
  Grated parmesan cheese 3 Tablespoon

1. Preheat oven to 375°F. Grease a 9xl3-inch baking dish. In a large frying pan, heat olive oil. Add leeks and cook over medium-low heat, stirring often, until softened, about 5 minutes. Add garlic and hot pepper and cook 2 minutes. Stir in chicken, spinach, prosciutto, and basil. Spread mixture in baking dish.
2. In a large bowl, whisk together eggs and salt. Pour over chicken mixture in baking dish. In a small bowl, toss together cheeses and sprinkle over eggs.
3. Bake 20 to 25 minutes, until frittata is pale golden and puffed. Let stand at least 15 minutes before cutting into l 1/2-inch squares. Serve warm or at room temperature.

Recipe Summary

Difficulty Level: 
Side Dish

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