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Frittata with chicken and basil

Extracted from "Chicken and Egg" by Lawrence and Giles Laurendon

Frittata with chicken and basil

Extracted from: Buy Chicken and Egg here
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Ingredients (Serves 4)

Preparation: 15 minutes
Cooking: 15 minutes)
8 eggs, beaten
1 cooked skinless boneless chicken breast, about 125 g/4 oz, cut into thin strips
2 tablespoons chopped fresh basil leaves
1 small bunch of fresh parsley, chopped
1 tablespoon olive oil
Salt and freshly ground black pepper
Fresh herb sprigs, to garnish


  1. Mix the eggs, chicken, basil and parsley together in a large bowl. Season generously with salt and pepper.
  2. Heat the oil in a non-stick frying pan and pour in the egg mixture.
  3. Cover and cook over a low heat for about 10 minutes.
  4. Slide the frittata onto a flat plate and then return it to the frying pan the other side up. Cook gently for a further 5 minutes or until golden brown on both sides.
  5. Cut the frittata into small rectangles or diamond shapes, garnish with fresh herb sprigs and serve warm.

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