Chicken Swiss Frittata with Artichokes

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This chicken frittata is the perfect way to get some use of your leftovers. We use the tender, briny flavor artichokes and the creamy, nutty flavor of the famous Gruyère. Try it for breakfast, lunch or dinner! Either way, it's sure to satisfy every appetite in the crowd.

Ingredients:

• 4 tablespoons DeLallo Extra Virgin Olive Oil
• 1 clove garlic
• 2 cooked chicken breasts, shredded
• 6 DeLallo Artichoke Hearts in Brine, chopped
• Salt and freshly ground black pepper
• 12 large eggs
• 1 cup Gruyère, grated

Directions:

Heat the oil in a large skillet over medium heat. Add garlic clove and sauté until lightly golden to infuse oil, about 3 minutes. Remove garlic. Next, add chicken and artichoke hearts. Season with salt and pepper to taste. Sauté over medium-low heat until golden, about 7 to 10 minutes.

Preheat the broiler.

Whisk the eggs in a medium bowl to blend. Pour the eggs in the skillet, stir for 1 minute to combine with chicken and artichokes. Cook over medium-low heat until the egg mixture is almost set but the top is still loose, about 10 minutes. Place skillet under the broiler.

Broil until the top is set and golden brown, about 4 to 5 minutes. Sprinkle the grated cheese on top and melt under the broiler, about 2 to 3 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a cutting board. Cut the frittata into wedges to serve.

Serves 6