Leftovers for Brunch: Chicken Frittata with Boston Salad
- Olive oil, to cook
- 1 cup chicken and vegetables, cut up a little, recipe above
- 1 large tomato, diced
- 1/4 cup sliced scallions
- 6 large eggs
- 1/4 cup cream
- 1/2 cup shredded Gruyere cheese
- 1 minced shallot
- 1/2 tablespoon Dijon mustard
- 1 tablespoon rice vinegar
- 1/4 cup olive oil
- 1 large head Boston bibb lettuce, cleaned, de-cored and separated into leaves
- 1 tablespoon chopped chives
- Salt and black pepper, to taste
- Preheat oven to 375 degrees.
- In a large, hot nonstick pan (oven-proof), coat with olive oil and saute chicken/vegetable mix, tomatoes and scallions.
- Lightly mix eggs and cream together and add to pan.
- Season and stir once to get eggs cooking.
- Top with cheese and place in oven, 20 minutes until it puffs up.
- If necessary, turn broiler on and brown the top.
- Let stand 5 minutes, then slice and serve.
- For the salad, whisk together shallots, mustard and vinegar.
- Drizzle in oil and season.
- Add bibb and toss lightly.
- Check for seasoning.
- PLATING: Place slice of frittata on plate next to the salad.
- Garnish with chives.
- Wine Recommendation: Robert Ampea
olive oil, chicken, tomato, scallions, eggs, cream, gruyere cheese, shallot, mustard, rice vinegar, olive oil, bibb lettuce, chives, salt
Taken from www.foodnetwork.com/recipes/leftovers-for-brunch-chicken-frittata-with-boston-salad-recipe.html (may not work)