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Chicken Frittata1

Chicken & Rice Frittata

Marla Hingley
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.
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Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 6

Ingredients
  

  • 3/4 cup rice
  • 6 eggs
  • 1/4 cup GF sour cream
  • 1/3 cup ricotta
  • 4 green onions chopped
  • 1 garlic clove minced
  • 1/4 cup Italian flat-leaf parsley chopped
  • 1/3 cup roasted red peppers diced
  • 1/4 cup oil packed sun-dried tomatoes diced
  • 2 chicken breasts cubed
  • 1 tsp salt
  • 1/4 tsp pepper

Instructions
 

  • 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.
  • 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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