Chicken Soup Frittata
Chicken Soup Frittata
Yield 4-6
I had some grocery store rotisserie chicken and homemade chicken stock left over. I was considering making a chicken soup but I wanted something easier to take to work. After a bit, it struck me that all the same flavors that work in a soup would work in a frittata.
Ingredients
Frittata
- 1 cup chopped chicken, rotisserie preferred
- 1 cup onion, small dice
- 1 cup celery, small dice
- 1 cup carrot, small dice
- 1/2 tsp dried thyme leaves
- 1/2 tsp black pepper (more to taste)
- 2 tsp Chinese chicken bouillon powder
- 10 eggs
- 1/2 cup chicken stock
- 3 tbsp schmaltz or neutral oil
Gravy
- 2 tbsp butter/schmaltz/lard
- 2 tbsp all purpose flour
- 1.5 cups chicken stock
- salt and pepper to taste
Instructions
Frittata
- Peel, quarter, and slice carrots into 1/8th inch slices. The carrots need to be small if you want them to cook quickly. If you'd like a more robust carrot chunk you can adjust cooking time in the next step. Peel and 1/4 inch dice 1 cup of onion. 1/4 inch dice 1 cup of celery. 1/2 to 1/4 dice 1 cup packed of deboned rotisserie chicken or chicken of choice.
- Preheat oven to 350
- In a non-stick 10 inch pan over medium heat add 2 tbsp of schmaltz or neutral oil. Add in the carrots and a pinch of salt. Mix to coat the carrots with oil and sauté.
- While the carrots are cooking, crack 10 eggs into a mixing bowl. Add 1/2 cup chicken stock and 2 tbsp of Chinese chicken bouillon powder. Whisk until smooth and well combined. Alternatively, use an immersion blender for ultra smooth and quick blending.
- Once the carrots are starting to get tender, add in the onions and celery. Add another tbsp of schmaltz or neutral oil and a pinch of salt. Sauté until at least tender crisp. If you like your veg softer then just keep cooking until they reach your desired consistency. They will not cook much once the eggs go in.
- Add chicken, thyme, and black pepper to taste sauté until fragrant 30 seconds or so.
- Add egg mixture, stir to incorporate all ingredients. Stir occasionally until the eggs start to set. Put in oven to finish cooking.
- Cook checking every 5 minutes until the edges are starting to set. Check more often after that until the center is set. Remove from oven and run a flexible silicone spatula around the edges to ensure they are loosened. Shake the pan gently and check if the frittata is loose. If it is not, note where it is sticking and gently work under these areas with your spatula. Repeat this until the frittata is fully loose. Place a cutting board or plate on top of the pan and then invert the pan and board. The frittata should freely release onto the board.
- Slice the frittata into your desired serving size slices. Serve on a plate with a good drizzle of gravy or with a ramekin of gravy for dipping on the side. Garnish with chopped parsley if desired.
Gravy
- Melt butter over medium-high heat. Add flour and whisk in until well combined. Toast until smelling nutty.
- Add stock all at once and whisk immediately. Add salt and pepper to taste. Whisk in.
- Continue whisking until the gravy comes to a boil. Once it boils it is as thick as it will get unless you continue to reduce it. It will thicken more as it cools. Keep warm until the dish is ready to serve.