Chicken Frittata...

OK, now that the holiday season is upon us, it's time to start making some meals that are healthy ~ meaning low in calories, filling, high in protein and full of flavor. After all, the holiday parties and get-togethers will be coming soon enough.

As you have noticed from previous post, I like to experiment with many different ingredients and have been thinking about this dish for a few weeks. I had to wait for Thanksgiving to get over ~ for some reason that's a very difficult time to experiment with new recipes. It must have something to do with the traditions of that great well-known meal. Enjoy!

Chicken Frittata

Ingredients:
2 tablespoons extra-virgin olive oil
1 pound boneless, skinless chicken breast cut into bite sized pieces
9 ounces vermicelli pasta
1 cup fresh spinach, chopped
½ cup fresh basil, finely chopped
1 sprig of rosemary, finely chopped
1 clove garlic, chopped
½ can of diced canned tomatoes
4 eggs
⅔ cups reduced fat shredded cheese (I used Colby)
2 tablespoons Asiago cheese, grated
1 tablespoons Mascarpone cheese.
1 teaspoon salt
1 teaspoon pepper



Preheat oven to 375 degrees F.

In a pot of boiling saltwater, add vermicelli and cook until al dente – about 9½ minutes.

Heat the olive oil in a large, nonstick, ovenproof skillet on the stove. Add the cut up chicken and brown for 6 minutes. Add garlic and Mascarpone cheese to chicken and continue to sauté for 1-2 minutes.

In a large bowl, mix together the pasta, spinach, basil, rosemary, diced tomatoes, salt, pepper, eggs and shredded cheese.

Gradually add the egg and pasta mixture to the skillet and cook over medium heat for 5 minutes. Sprinkle the dish with the Asiago cheese.

Place the oven-proof skillet in the re-heated oven for 13 minutes, or until the frittata is firm like a casserole. Slice and serve with a garden salad.

Serves 4 to 6

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George’s notes:

• You can substitute the Asiago cheese with Parmesan or Romano.
• You can use 1 cup traditional spaghetti sauce instead of the diced tomatoes, if you want a heavier Italian flavored frittata.

Be sure to checkout the series Presto Pasta Night on Fridays, which was started by Ruth at Once Upon a Feast - Every Kitchen Tells It's Stories and being hosted this week by Kevin Lynch at Closet Cooking. Give Kevin's site a look; he always has some creative & interesting recipes cooking away in Toronto.