On the weekend I had some friends around for a nice chicken dinner. Only I made twice as much chicken as I needed, and have been eating leftovers all week. It sounds like I’m complaining but I promise I’m not, as there is so much to be done with the remaining chicken. Chicken soup, thai red curry with chicken, chicken tacos etc. and this amazing frittata.
I found the recipe on the Williams Sonoma site. Did you know that in addition to fancy kitchen gear they have a massive collection of recipes? I feel like I have discovered something very top secret and refuse to apologize if my next few posts are all Williams Sonoma meals.
The original recipe called for brie, but I swapped it out for the same amount of gruyere. I am not a fan of cooking with brie as I find the flavour quite mild. So I punched it up with one of my favourite cooking cheeses!
- 2 Tbs. vegetable oil
- 4 shallots, cut into 1/4-inch slices
- 10 eggs, lightly beaten
- 1/2 tsp. finely chopped fresh thyme
- 3 Tbs. plus 1 tsp. finely chopped fresh flat-leaf parsley
- 1 1/2 cups shredded roast chicken
- 6 oz. gruyere cheese, shredded
- Kosher salt and freshly ground pepper, to taste
Rosie Note: The original recipe calls for a frittata pan which is basically 2 pans attached so that you can easily flip the frittata from one half to the other. I don’t have a frittata pan, so I use 2 similar sized frying pans (one slightly deeper than the other) and have never had a problem with the final product.
In the deep pan over medium heat, warm 1 Tbs. of the oil. Add the shallots and cook, stirring occasionally, until softened and lightly browned, 6 to 7 minutes, adding 1 to 2 Tbs. water if the pan becomes too dry. Transfer to a bowl and stir in the eggs, thyme, the 3 Tbs. parsley, the chicken and cheese. Season with salt and pepper.
In the same deep pan over medium heat, warm 2 tsp. of the oil. Add the egg mixture and cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, until the eggs are just beginning to set, 6 to 7 minutes.
Meanwhile, in the shallow pan over medium heat, warm the remaining 1 tsp. oil. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, until the eggs are set, 8 to 9 minutes.
Carefully slide the frittata onto a plate. Sprinkle with the 1 tsp. parsley. Serves 6.
Cheers, Rosie 🙂