Chicken Frittata Greek Style
Author: this little italian
Prep time:
Cook time:
Total time:
Serves: Serves 6-8
Chicken Frittata Greek-style may be served for brunch or even a casual supper.
Ingredients
- Olive Oil
- 2 small Yukon Gold potatoes, 1” cubes
- 2 small onions fine chopped
- 3 cloves garlic
- 8 piece chicken tenders cut into bite-size pieces
- 12 eggs
- 8 oz crème fraiche
- 1 package of frozen tater tots
- 8 oz shredded mozzarella
- 8 oz crumbled feta cheese
- 1 package of baby spinach, washed and dried
- Salt & pepper
- Seasonings and Spices
- 1 tbsp oregano
- 1 tbsp dill
- 1 tbsp rosemary
- 1 tbsp cumin
- ½ tbsp paprika
- 1 tsp cardamom
- ½ tsp turmeric
- I like to add all the seasonings and spices to a small bowl, mix and use as needed. (I like to layer flavors and season as I go.)
Instructions
- Heat up a skillet with olive oil, several turns around the pan. Sautée the Yukon Gold potatoes, add the onions, garlic and chicken tenders. Add salt and pepper. Add a couple of pinches of the pre-mixed seasonings. Cook through, about 10 minutes. Remove from heat.
- In a large bowl whisk 12 eggs. Add crème fraiche, tater tots and mozzarella, salt and pepper. Set aside.
- Coat a foil 9” x 13” pan with some olive oil. Add the potatoes, onions, garlic and chicken mixture. Pour the egg mixture over the top. Add a couple of pinches of the pre-mixed seasonings. Sprinkle the feta on top of that. Add the spinach to the top. Cover with parchment and then foil on top of that. Bake in a 400 degree oven for 1 hour 15 minutes. Remove from oven let stand for 15 minutes.
