Chicken and Leek Frittata
with butterhead lettuce salad with citrus
Using leftover chicken from last night's meal, this frittata comes together in a flash. Add a fresh, tart green salad on the side.
Ingredients
- Leeks, large - 1 , thinly sliced
- Rotisserie chicken (leftover from Tuesday) - ~2 cups , shredded
- Eggs - 6
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Oil, cooking - 1 Tbsp
- Mustard, Dijon - 2 tsp
- Mayonnaise - 2 tsp
- Vinegar, rice - 1 Tbsp
- Oil, olive - 2 Tbsp
- Lettuce, butterhead - 1 small , leaves torn
- Oranges, mandarins or clementines - 3 , segments or slices
- Sliced almonds - 1/4 cup
Prep
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Make vinaigrette - Whisk together mustard, mayonnaise and vinegar. Add olive oil, while whisking. (Can be done up to 5 days ahead)
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Leeks - Thinly slice leeks. (Can be done up to 3 days ahead)
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Chicken - Shred chicken leftover from Wednesday night’s meal.
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Eggs - Whisk eggs with salt and black pepper.
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Make
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Heat oven to 425F / 218C.
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Heat 9” to 10” (22.5 to 25cm) skillet over medium heat (skillet size is based on 4 servings - you may need a smaller or larger skillet if you're customizing). Add cooking oil and then leeks with a pinch of salt. Saute until leeks are tender, 3 to 4 minutes. Stir in chicken.
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Pour egg mixture over the veggies. Stir until all ingredients are evenly distributed. Transfer to the oven and bake for 20 to 25 minutes, until a knife comes out clean.
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While frittata cooks, tear lettuce and slice oranges. Toss with half the vinaigrette and continue adding vinaigrette until dressed to your liking. Top salad with sliced almonds.
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Slice frittata and serve with salad on the side. Enjoy!
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