Roasted Chicken and Brie Frittata
- 2 Tbs. vegetable oil
- 4 shallots, cut into 1/4-inch slices
- 10 eggs, lightly beaten
- 1/2 tsp. finely chopped fresh thyme
- 3 Tbs. plus 1 tsp. finely chopped fresh flat-leaf parsley
- 1 1/2 cups shredded roast chicken
- 6 oz. Brie cheese, cut into 1/2-inch dice
- Kosher salt and freshly ground pepper, to taste
- 12 slices walnut bread, toasted and buttered
- Produce
- Flat-leaf parsley, fresh (3 1/3 Tbs.)
- Shallots, cut into 1/4-inch slices (4)
- Thyme, fresh (1/2 tsp.)
- Meat
- Chicken, roast (1 1/2 cups)
- Cooking & Baking
- Kosher salt and freshly ground pepper (1)
- Vegetable oil (2 Tbs.)
- Dairy
- Brie cheese (6 oz.)
- Refrigerated
- Eggs (10)
- Other
- 12 slices walnut bread, toasted and buttered
Preparation
Read recipe preparation on williams-sonoma.com
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Recipe Stats
Published December 13, 2011 (1 year ago).
7 people saved this recipe.
