Chicken and Leek Frittata
with butterhead lettuce salad with citrus
- 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
Heat oven to 425F / 218C.
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.
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.
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.
Slice frittata and serve with salad on the side. Enjoy!