Crispy-Bottom Chicken, Rice & Pea Frittata

By Sprig Originals ✓ · cooked up in Sprig

Yesterday's roast chicken and that tub of cold rice become a golden, Italian-style skillet frittata. The rice crisps in olive oil first, then eggs, peas and plenty of Parmesan bind everything into a puffed, sliceable dinner that's just as good cold in a lunchbox the next day.

Ingredients

• 8 large eggs
• 3/4 cup grated Parmesan
• 1 tsp dried oregano
• 1 tsp fine salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 4 scallions, sliced, white and green parts kept separate
• 2 cups leftover cooked rice, clumps broken up
• 1 1/2 cups leftover roast chicken, shredded or diced
• 1 cup frozen peas

Instructions

1. Heat the oven to 375°F (190°C). In a large bowl, whisk the eggs with 1/2 cup of the Parmesan, the oregano, salt and pepper until no streaks of white remain; set aside.
2. Heat the olive oil in a 10-inch ovenproof nonstick or cast-iron skillet over medium heat. Add the scallion whites and cook 1 minute, then add the rice and press it into an even layer. Cook undisturbed 3 to 4 minutes, then stir once and cook 2 minutes more, until the rice is hot and lightly crisped in spots.
3. Stir in the chicken and the frozen peas and cook 2 minutes, just until the peas are bright green and the chicken is warmed through. Spread everything into a flat, even layer.
4. Pour the egg mixture evenly over the top and tilt the pan so it runs down through the rice. Cook undisturbed over medium heat for 4 to 5 minutes, until the edges are set and the bottom is golden when you lift a corner with a spatula.
5. Scatter the remaining 1/4 cup Parmesan over the top and transfer the skillet to the oven. Bake 12 to 15 minutes, until the center is puffed, set and no longer wobbly (165°F/74°C in the middle).
6. Let the frittata rest 5 minutes, run a spatula around the edge, slide it onto a board and cut into wedges. Scatter with the scallion greens and serve warm or at room temperature.

Chef's tips

Nutrition (per serving, estimated)

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