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.
- SERVES: 6
- LEVEL: Easy Weeknight
- Preheat oven to 400˚F.
- 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.
- Whisk together the eggs and milk in a medium bowl to blend. Pour the eggs in the skillet, stir for 1 minute to combine with chicken and artichokes. Continue to stir eggs, lifting the edges to allow uncooked egg underneath. Once bottom and edges are firm and top is loose, about 5-7 minutes, bake frittata.
- Bake for 8-10 minutes, or until cooked through.
- Next, set oven on broil. Sprinkle grated cheese on top of the frittata and melt under the broiler, about 2-3 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.