Thursday, January 10, 2013
Baked Chicken-Crimini Frittata in an RV
I am sick. I am really freaking sick. I was hoping whatever this is that ails me was only a head cold, but noooooooo...I cannot get that freaking lucky. It started as a head cold and dropped down into my lungs late yesterday. OY! I'm crossing my fingers that I do not have to do the whole antibiotic/steroid thing....again. So, it's safe to say that I'm a bit crabby this morning.
Why not let Bob cook? Well, I like Bob's grilling ability very much, but, with that being said, I do not care for Bob's creativeness in the kitchen. The last time I had him make me something for dinner (inside, not outside) he put cinnamon into my hashbrowns and vanilla into my scrambled eggs. Nope, sick or not, I'll cook dinner...thank you very much.
I had leftover chicken from the night before last. I was attempted to make an oven fried, panko crusted, ginger and orange scented chicken. It bombed. It was edible but I didn't eat any because it lacked eye appeal. If something doesn't look very good, it loses all appeal for me and I'll just eat a bowl of Froot Loops instead.
Anyhow, I asked some friends about Frittata. I've never eaten frittata, so, obviously, I've never made frittata. Thanks, Lauren, for clearing the whole frittata/quiche mystery up for me.
I looked at a few recipes and got a few basic measurements and created from there. I sauteed up some scallions and crimini mushrooms.
1/4 cup heavy cream
1 teaspoon hot sauce
1/4 cup grated parmesan cheese
1/3 cup grated sharp cheddar cheese
1 cup diced, cooked chicken
1 cup sliced crimini mushrooms
1 bunch scallions, thinly sliced
2 tablespoons minced flat-leaf parsley
Salt & Pepper, to taste
In a skillet, saute the white parts of the sliced scallions with the crimini mushrooms until they have cooked down a bit. Add in the diced chicken and heat through.
In the meantime, spray a 9 x 9 baking pan with non-stick cooking spray. Preheat oven to 350 degrees.
Put chicken-mushroom-scallion mixture into the bottom of the baking dish. Sprinkle with half of the grated cheeses. Scramble eggs with heavy cream and hot sauce. Pour over chicken junk in pan. Top with scallion tops, parsley and the rest of the cheese. Bake at 350 for about 25-30 minutes or until completely set in the middle.
I served this with hashbrown patties, which we buy at the restaurant supply store, so we have A LOT of them, and an orange because I'm sick.