Part 2: Rosemary Roasted Chicken and Potato Frittata

I'm very excited to announce my first blog post two-parter!  Rosemary roasted chicken and potatoes - round two!  Bust out the leftover rosemary roasted chicken and potatoes, cut them into roughly bite-sized pieces, and get cooking!  Of course, you could adapt this recipe to accommodate any leftover roasted meat or veggies, but I think it works particularly well with my rosemary roasted chicken and potatoes.  In fact, I'm so fond of using these leftovers as frittata-fillings that I routinely make a little extra, just so I'll have enough for a frittata the next day! 

I don't normally get this excited about leftovers, but this is one tasty frittata!

Rosemary Roasted Chicken and Potato Frittata with Parmesan
(Serves 2)

Leftover Perfect Pan Roasted Chicken and potatoes, cut into small pieces

1 TBSP butter

1/2 cup diced onion
Kosher salt

3 eggs, beaten

2 TBSP half and half

2 TBSP grated parmesan cheese

1 tsp chopped fresh basil

Black pepper to taste

First, beat the eggs in a small bowl.  Then, add the half and half and whisk to combine.  Stir in the parmesan cheese, fresh basil, and a little black pepper.  Set aside.

Heat an 8" skillet over medium heat and add the butter.  Once the butter is melted, add the onions, sprinkle them with a little salt, and saute until soft and just starting to brown  around the edges.  Add the chicken and potatoes and saute until just heated through, about 5 minutes. 

Give the pan a little shimmy so that the chicken and potatoes distribute themselves evenly in the pan.  Slowly pour in the egg mixture.  Give the pan a swirl to ensure that the egg mixture coats all the chicken and potatoes.

Evenly distributed chicken and potatoes?  Check!

Cook over medium-low heat until the egg mixture is almost set but the top is still loose, about 3-5 minutes.  Meanwhile, preheat the broiler on low heat.  Once the eggs are almost set, place the skillet under the broiler.  Broil until the top is set and golden brown, about 5 minutes.

Allow the frittata to cool slightly, them place a large platter or cutting board on top of the skillet.  Using a potholder, hold the platter/cutting board firmly and invert the skillet on top.  Remove the skillet and your frittata should be ready to rock!  

Breakfast is served!