Well after trying to use up my leftovers in the Chicken & Rice Enchiladas Left Over Delight #1, I had some of that new mixture leftover…..so the next morning for breakfast I made a Frittata with that leftover mixture.
Ingredients: serves 4 to 6 people
- 1 TB Olive Oil
- Leftover chicken, rice, broccoli, carrot & onion mixture
- 2 cloves garlic, minced
- 6 eggs
- 2 TB fresh basil, chopped
- 2 TB fresh parsley, chopped
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 2 Tb grated Parmesan cheese
In a 10″-inch skillet heat the Olive Oil over medium heat. Add the chicken mixture and garlic and cook for a few minutes until heated thoroughly. Reduce heat to medium low. Beat the eggs, basil, parsley, salt & pepper until blended. Pour this mixture over the chicken mixture in the skillet. Cover and cooked until the eggs are set around the edges and beginning to brown on the bottom. (The eggs will be uncooked on the top) Sprinkle with the Parmesan cheese. Set your oven to low broil and place the skillet about 5 inches from the heat. Broil the frittata about 3 minutes until the eggs are cooked on top and light golden brown. (The frittata will puff up during the broiling process then collapse when removed from the heat.)
Suggestions: I used the leftover Frittata mixed with some mustard and mayonnaise in a sandwich. Was kinda like an egg sandwich with a kick.