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RECIPE OF THE MONTH OF AUGUST

CHICKEN FRITTATA

INGREDIENTS:

2 lb (1kg) Reuven cooked diced chicken
8 eggs
1 tsp (5ml)  salt
1 tsp (5 ml)  black peper
1/2 cup (125 ml ricotta cheese
2 tbsp (30 ml) butter
1/2 cup (125 ml) shallots, diced
1 red peppers(s), diced 
5 oz (141 g) baby arugula
1/4 cup (60 ml) parmesan cheese, grated

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1


PREPARATION:

  • Preheat oven to 350°F (180°C)
  • In medium bowl, whisk eggs.  Season with salt and pepper.  Add ricotta cheese and stir, leaving cheese in small chunks.
  • In 12-inch non-stick frying pan, melt butter over medium heat. Add shallots and sauté 4 minutes.  Add one half of arugula and cook to wilt, turning with tongs.  Add remaining arugula and wilt in same manner.  Stir in chicken to combine with vegetables.
  • Pour egg mixture into pan with vegetables and chicken.  Sprinkle with parmesan cheese. Cook over medium heat for about 10 minutes, or until edges of frittata are set.
  • Place pan in oven and bake for 20 minutes.  Remove frittata and allow it to rest for 5 minutes before slicing and serving. 
  • Prep time 15 min
  • Cook time 20 min
  • 6 servings

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