- 8 eggs
- 2 Tbs. heavy cream
- 2 Tbs. pesto
- ¼ cup grated cheese {I used cheddar-jack}
- salt and pepper
- 1 Tbs. olive oil
- 1 cup chopped rotisserie chicken
- ½ cup chopped artichoke hearts
- ½ cup chopped green pepper
- ½ cup chopped mushrooms
- 3 cups baby spinach
- Preheat oven to 400ยบ.
- Whisk together eggs, cream, pesto and cheese. Season with salt and pepper. Set aside.
- Heat oil in oven-proof skillet until shimmering, then add chicken, artichoke hearts, green pepper and mushrooms. Stir until heated through. Add spinach to heated ingredients, and stir until wilted.
- Add egg mixture to skillet, stirring to mix well. Place in preheated oven and bake until firm, and just starting to turn golden on top, about 15 minutes.
- Let sit for 5 minutes, then cut into wedges and serve.
Recipe by Raisin & Fig at https://www.raisinandfig.com/rustic-frittata/
3.2.2499