Chicken Frittata
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Description
A nice chicken and vegetable dish, nicely complemented with a summer salad, to serve on a nice summer day.
Ingredients
- 4 cups diced peeled potatoes
- 1 tablespoon butter
- 2 teaspoons crushed garlic
- 2 onions, diced
- 1 cup self-rising flour
- 2 cups milk
- 6 eggs
- 1 cup chopped fresh broccoli
- 1 cup sliced fresh mushrooms
- 2 cups shredded sharp Cheddar cheese
- 1 cup cooked, diced boneless chicken breast half
Directions
- 1. Preheat oven to 350 degrees F (175 degrees C).
- 2. Place potatoes in a medium saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, or until tender but firm; drain.
- 3. Melt butter in a medium skillet over medium heat, and saute garlic and onions until tender.
- 4. In a small bowl, mix the flour, milk, and eggs.
- 5. In a medium bowl, mix potatoes, garlic and onions, flour mixture, broccoli, mushrooms, Cheddar cheese, and chicken. Transfer to a medium baking dish.
- 6. Bake 25 minutes in the preheated oven, or until eggs are no longer runny and top is lightly browned.
Nutrition Facts
serving: 8 servings
calories: 376.2 kcal
carbohydrates: 32.5 g
protein: 22.7 g
saturated fat: 9.2 g
cholesterol: 191 mg
sodium: 482.5 mg
fiber: 3 g
sugar: 5.5 g
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