2 tbsp canola oil
1 lb ground chicken
1 small, red onion, diced
2 cloves garlic, minced
1 red bell pepper, halved, seeded and thinly sliced
1 yellow pepper, halved, seeded and thinly sliced
1 cup thinly sliced mushrooms (preferably cremini) about 8-10 mushrooms
12 large eggs
½ cup cream (10% or 18%)
1 cup grated sharp cheddar
1 tsp dried basil
1 tsp dried oregano
½ tsp dried chili pepper flakes (optional)
½ tsp each salt and pepper (or to taste)
½ cup fresh grated Parmesan cheese (optional)
Fresh chopped basil or parsley to garnish (optional)
Preheat oven to 350F
Heat 1 tablespoon of the canola oil in a large skillet. Add ground chicken and cook stirring to break up lumps. Continue cooking until chicken is crumbly and cooked through. Transfer cooked chicken to a lightly greased 9” x 13” glass or ceramic baking dish or 12” oven-proof skillet. Set aside.
Return pan to heat and add remaining tablespoon of canola oil. Add onion, garlic, red and yellow peppers and mushrooms to the pan. Saute until vegetables are softened and have lost some of their moisture. Add the vegetables to baking dish and spread evenly. Sprinkle cheese on top.
In a large bowl, whisk together eggs and cream until well combined, add basil, oregano, chili flakes, salt and pepper, whisk again. Pour egg mixture evenly over chicken, vegetables and cheese.
Bake uncovered in oven for 35 to 45 minutes, or until the eggs are puffed-up and opaque and center is almost firm. Remove frittata from oven, top with grated Parmesan, if desired, let set for 10-15 minutes before serving.
Top with fresh parsley, if desired. Cut into squares or triangles and serve.
Note: for easy brunch prep, prepare frittata the night before and refrigerate. Remove from fridge about 1/2 an hour before baking.
Tip: substitute other vegetables (asparagus, broccoli, leeks, etc.) as long as you have about 3-4 cups of vegetables.
Fritatta reheats well in microwave in individual portions.