Lemon Chicken Frittata - Rachael Ray Every Day

    Lemon Chicken Frittata

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    Lemon Chicken Frittata
    • 6Servings

    Ingredients

    • 8 eggs
    • 2 tablespoons grated lemon zest
    • Salt and pepper
    • 2 tablespoons EVOO
    • 6 scallions, thinly sliced
    • 1 1/2 cups Pulled Chicken
    • 2 cups Rice Pilaf
    • 6 tablespoons ricotta
    • 3/4 cup grated parmesan

    Preparation

    Preheat broiler. In bowl, whisk eggs, lemon zest, 1 tsp. salt and 1/2 tsp. 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 two-thirds 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. Cut into wedges.