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Fay Stout | all galleries >> Galleries >> My Recipe Box > Roasted Chicken, Goat Cheese and Tomato Frittata
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Roasted Chicken, Goat Cheese and Tomato Frittata

This is an adaptation of a recipe by Kent Rathbun, a Dallas chef.

2 ounces BUTTER
8 ounces ROAST CHICKEN, diced (grilled salmon would also be good)
1/4 c. RED ONION, thinly sliced
1/4 c. TOMATOES, diced
1/4 c. SPINACH, chopped
8 EGGS, beaten
1/2 Tbsp. PEPPER
1/2 Tbsp. SALT
4 ounces GOAT CHEESE, crumbled

Preheat oven to 350 degrees.

In a large saute pan, melt butter and saute the roasted meat and onions until onions are caramelized.
Add tomatoes and spinach and continue to cook for 1 minute.

Season eggs with salt and pepper.
Pour eggs evenly over roasted meat and onions

Evenly distribute goat cheese on the top.
Bake until eggs are done and cheese is slightly brown on top.

Makes 4 servings.

Canon EOS 5D Mark II
1/20s f/8.0 at 90.0mm iso6400 full exif

other sizes: small medium original auto
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