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Chicken & Rice Frittata

Roasted red peppers, sun-dried tomatoes, and fresh Italian parsley add to the wonderful flavor of this frittata. Serve with a salad, and you have a quick healthy meal ready in 30 minutes. You can also replace the rice with some gluten free orzo pasta.

Chicken Frittata1

Chicken & Rice Frittata
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Serves: 6
Roasted red peppers, sun-dried tomatoes, and fresh Italian parsley add to the wonderful flavor of this frittata. Serve with a salad, and you have a quick healthy meal ready in 30 minutes.
Ingredients
  • ¾ cup rice
  • 6 eggs
  • ¼ cup GF sour cream
  • ⅓ cup ricotta
  • 4 green onions, chopped
  • 1 garlic clove, minced
  • ¼ cup Italian flat-leaf parsley, chopped
  • ⅓ cup roasted red peppers, diced
  • ¼ cup oil packed sun-dried tomatoes, diced
  • 2 chicken breasts, cubed
  • 1 tsp salt
  • ¼ tsp pepper
Instructions
  1. Cook rice according to package directions, then set aside. Fry chicken and garlic in 2 Tbsp of the oil from the sun-dried tomatoes, cook until done.
  2. In large bowl combine remaining ingredients and mix well. Add rice and chicken, mix then pour into greased 9x9 baking pan. Bake at 375°F for 25 minutes, then broil for an additional 3 minutes or until top is golden brown.
Notes
Substitute orzo pasta for the rice if you can find a gluten-free brand.

 

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