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Lemon Chicken Frittata


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  • 8 eggs
  • 2 Tbsp. lemon zest
  • Salt and Pepper
  • 2 Tbsp. EVOO
  • 6 scallions, thinly sliced
  • 1 1/2 cups pulled chicken
  • 2 cups cooked rice pilaf
  • 6 Tbsp. ricotta
  • 3/4 cup grated parmesan



Step 1

Preheat broiler.

In bowl, whisk eggs, lemon zest, 1 teaspoon salt and 1/2 teaspoon pepper. In 12-inch, ovenproof nonstick skillet, heat EVOO over medium-high heat. Add scallions and cook 2 minutes. Add chicken, pilaf and egg mixture; scramble, folding mixture on top of itself, until 2/3 cooked. Spread evenly in pan and dollop with ricotta. Cook 1 minute over low heat to set bottom.

Transfer to broiler and cook until golden, 3 minutes.

Sprinkle with parmesan and cut into wedges.

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