Chicken Frittata

Chicken Frittata

In a glass cake pan, Layer the following

2 cups shredded, cooked chicken mixed with 1 cup sour cream

4 ounces crumbled Feta cheese

8 jumbo or large eggs whisked until smooth

4 ounces mozzarella


Bake uncovered at 350 degrees Fahrenheit for 1 hour until browned on top.

Serve with green veggies (steamed Kale, lima beans, peas, broccoli, etc.) or salad.  Have cherries for dessert.

Potato Fritatta - Recipe

Cooking fun for the day - Made a fritatta, but used potatoes instead of my typical squash.  Turned out pretty good.

2 large potatoes sliced thinly and evenly (If you slice them different thicknesses some will cook and others will still be crunchy)
4 eggs
2 cups milk
4 ounces colby jack cheese
2 ounces feta cheese

Slice potatoes very thin and set aside.  Mix eggs and milk and whisk well.  Set aside.  Crumble feta cheese into small crumbs.  Set aside.  Shred cheese.  Split into two bowls, 1 with about 1/2 cup of shredded cheese, the other with the rest.  Reserve the 1/2 cup of cheese to sprinkle on top of everything.

Once all ingredients are ready, oil a glass 9x12 baking dish (think cake pan size).  Layer potatoes, sprinkle of colby jack, potatoes, sprinkle of feta and repeat until out of ingredients.  When everything layered, slowly pour egg/milk mixture over the fritatta.  Sprinkle reserved cheese over the top.  Place uncovered in oven.  Turn on oven to 350 degrees fahrenheit. Bake at 350 for 1 hour.  Turn oven down to 300 and bake another 30 minutes.

NOTE - I do not preheat the oven when using glass baking dishes, so this recipe is assuming you put the fritatta into a cold oven.