carolina popcorn chicken supper frittata

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Ingredients [?]

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  • add   Paprika
  • add   3/4 cup sharp cheddar cheese, shredded
  • add   1/2 tsp. black pepper
  • add   1/2 tsp. salt
  • add   1/2 tsp. garlic powder
  • add   1/3 cup milk
  • add   6 eggs
  • add   2 tablespoons pimientos, chopped
  • add   2 tablespoons canned green chilis, chopped
  • add   2 medium tomatoes, seeded and cut into small wedges
  • add   1/2 lb. frozen whole okra, slightly thawed
  • add   1 lg. yellow onion, chopped
  • add   2 tbsps. butter
  • add   1 tsp. canola oil
  • add   6 slices bacon
  • add   1 box fully-cooked, refrigerated breaded Popcorn Chicken pieces (18-22 ct)

Instructions

  1. Heat oven to 350 degrees. Place popcorn chicken on baking sheet and put in oven for about 5-7 minutes to crisp up coating. Meanwhile, in large oven-proof frying pan, cook bacon till crisp and remove to a paper towel. Watch chicken and remove when golden and crisp. Set aside and turn up oven to broil. Pour out excess bacon grease and place oil and butter in pan. On medium heat, saute onions until till just a little soft. While they are sauteing, slice partially frozen okra into thin rings. (This makes for a much less slimy handling experience.) Stir sliced okra in and saute for about 3 minutes more, till okra is softened, making sure onions do not brown. Stir in tomatoes, chilis and pimientos and cook down juices a little to make mixture drier. Meanwhile, beat eggs well in a bowl with milk and seasonings. Crumble cooked bacon. Stir in crumbled bacon and shredded cheese to beaten eggs. Pour egg, cheese and bacon mixture all over vegetables. Turn up heat a little and stir a bit. When eggs are just beginning to set, distribute crisped chicken bites evenly around pan and push in egg mixture gently. Cook till egg mixture is well-set and bottom of frittata is firm. Place pan under broiler for a few minutes till top of frittata is golden and firm. Sprinkle paprika on top lightly. Let cool slightly and cut into wedges to serve. Delicious with coleslaw and hot, buttered corn bread. Serves 4-6.