So which came first? The Rainbow-Stuffed Chicken or the Rainbow-Stuffed Egg (Rainbow Frittata)? This isn’t a mind bender. The answer is the Rainbow-Stuffed Chicken.
I had leftover rainbow mix so I recycled it to make this equally delicious frittata in my handy dandy cast-iron skillet. If you don’t have a cast-iron skillet, you need to rush out and buy one ASAP.
- 10 eggs
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1/2 yellow bell pepper, diced
- 1/2 orange bell pepper, diced
- 1/2 red onion, diced
- 1 1/2 cup button mushrooms, diced
- 1/2 cup shredded cheddar cheese
- 4 TBSP unsalted butter
- 1/2 cup milk
- Salt and pepper, to taste
- Preheat oven to 400F. Place butter in skillet and place in oven.
- In a large bowl, whisk eggs with milk, salt and pepper. The add remaining ingredients to the bowl and lightly whisk to incorporate all ingredients.
- Once butter has melted in skillet, remove from the oven and move around melted butter to coat the skillet.
- Pour in egg mixture and place back in oven.
- Cook for 20-30 minutes or until center of the frittata is set.
- Let cool in skillet then invert onto serving plate. Slice and serve.
This is just another use for the rainbow mix that is so versatile and works well in many dishes.
The best part of this recipe is that it’s packed with nutrients from the veggies and protein from the eggs. So it make nearly the perfect breakfast and/or brunch dish, but it’s good during any meal time.