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Quick and easy, perfect for busy weeknights, lighter and healthier than takeout! This Chicken Stir Fry with Rice Noodles has a 4-ingredient sauce that is light and flavorful, making it an instant favorite with your family!
3 tablespoons full-fat dairy (heavy cream, half-and-half, whole milk, sour cream, crème fraîche or yogurt)
½ teaspoon salt
1 cup (4 ounces) grated or crumbled cheese
3 to 5 cups chopped vegetables or greens of choice (or up to 3 cups leftover cooked vegetables or greens)
1 tablespoon olive oil
Garnish with chopped, fresh, leafy herbs (basil, parsley, cilantro, or dill)
Preheat the oven to 425F for the traditional stovetop method, or 350 degrees for the baked method (casserole).
Crack the eggs into a medium mixing bowl. Add your dairy of choice and the salt. Whisk just until the egg yolks and whites are blended. Whisk in the cheese. Set the mixture aside.
In a Berlinger Haus 11” Oven Safe Eternal Collection Frypan with Eterna Coating, warm the olive oil over medium heat until shimmering. Add the vegetables, starting with chopped onions or other dense vegetables. Cook for a few minutes, stirring occasionally, then add any softer vegetables such as zucchini. Cook until those vegetables are tender, then add any garlic or greens, and cook until fragrant or wilted. Season with salt.
Regular baked option: Once the outside edge of the frittata turns lighter in color (about 30 seconds to 1 minute), carefully transfer the Eternal Collection Frypan to the oven. Bake for 7 to 14 minutes (keep an eye on it), or until the eggs are puffed, and the center of the frittata gently jiggles when moved. Remove the frittata from the oven and place it on a cooling rack to cool. Garnish with herbs, slice with a sharp knife, and serve.
Baked casserole option: Let the cooked vegetables cool for a few minutes. In the meantime, grease a Berlinger Haus 13 ¾” Oblong Baking Roasting Pan from the Black Rose Gold Collection with butter or cooking spray. Stir the lightly cooked veggies into the egg mixture, then pour it all into the pan. If you reserved any cheese, sprinkle it on top of the frittata now.
Bake for 20 to 25 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy. Remove the frittata from the oven and place it on a cooling rack to cool. Garnish with herbs, slice with a sharp knife, and serve.
Berlinger Haus offers high-quality, precision kitchenware and cookware that provide lasting quality and value for years to come.