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.
- 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
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.