IntroductionFritatta is a great way to use up leftovers - I happened to have millet & chicken on hand, so I turned scrambled eggs & greens into this fritatta instead. Fritatta is a great way to use up leftovers - I happened to have millet & chicken on hand, so I turned scrambled eggs & greens into this fritatta instead.
Egg, fresh, 10 extra large
Fat free half and half, 1 cup
*Dandelion Greens, 2 cups cooked
Millet, 2 cups cooked
Chicken Breast - Grilled - No Skin - 8 oz, diced
Mozzarella Cheese, part skim milk, 4 oz shredded
Onions, raw, 1/2 cup, chopped
Garlic, 2 cloves, minced
Coconut Oil, 1 tbsp
Tarragon, ground, 1/2 tsp
Salt, 1/2 tsp (optional)
My co-op has fresh dandelion greens, so I get to enjoy them frequently. Wash, chop fine (almost chiffonade), then boil in small amount of lightly salted water for 10 minutes. Drain completely. The bitterness goes with the water. Since it is such great medicine, I make myself take a single gulp of the pot liquor. Whew! Talk about bitter! Dandelion greens cooked this way are great scrambled with eggs.
Heat deep oven-proof saute pan over medium high heat; saute onions & garlic in coconut oil until onion is translucent; lower heat to medium low, add greens & chicken & salt & continue to heat while you mix up the eggs. Mix the half & half, eggs & tarragon in a medium bowl, beating until eggs are well mixed, then add millet to the eggs & mix well. Pour into saute pan & scramble until almost set. Remove from heat, smooth top of eggs, patting down a bit, then sprinkle cheese over the top. Put pan in oven for 10 minutes to melt cheese & finish setting up eggs. Let stand 5 minutes before slicing into 8 wedges.
Serving Size: Makes 8 wedges