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Roasted Chicken and Brie Frittata

Next time you roast a chicken, use the leftover meat to make this delicious frittata, which also includes Brie cheese and chopped fresh herbs. Round out the meal with toasted walnut bread and a fruit salad.

Ingredients:

  • 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. Brie cheese, cut into 1/2-inch dice
  • Kosher salt and freshly ground pepper, to taste
  • 12 slices walnut bread, toasted and buttered

Directions:

In the deep half of a frittata 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 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. Serve with toasted walnut bread. Serves 6.

Williams-Sonoma Kitchen.