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Nutrition Facts
Serving Size 110 g
(Approx. 10 Servings)
Amount Per Serving
Calories 210 Calories From Fat 12014
% Daily Value*
Total Fat 14 g 22%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 175 mg 58%
Sodium 320 mg 13%
Total Carbohydrate 3 g 1%
Dietary Fiber 0 g 0%
Sugars 2 g
Protein 15 g
Vitamin A 10% Iron 4%
Vitamin C 2% Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Italian Chicken Frittata

Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
10  People


Recipe makes 10 Servings

8 large eggs
1 cup(s) half & half
1 1/2 cup(s) shredded Parmesan Cheese, divided use
1/4 cup(s) basil, chopped
1 Tbsp extra virgin olive oil
1/2 cup(s) red onions, diced
2 Tbsp garlic, minced
1 cup(s) H-E-B Italian Herb Rotisserie Chicken, pulled off the bone & chopped
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Preheat oven to 400°F.
Place eggs, half &half, 1 cup Parmesan cheese and basil in a bowl. Whisk until pale yellow or thoroughly combined.
In small sauté pan, add olive oil and onion, and cook until onions are translucent.
Add garlic and stir-fry another 1 to 2 minutes. Remove from heat and allow to cool.
Add cooled garlic and onions to egg mixture along with the chicken. Mix to combine.
In a muffin pan sprayed with non-stick cooking spray, fill muffin tins 3/4 full and sprinkle evenly with remaining Parmesan cheese.
Bake 20 to 30 minutes or until puffy and golden brown and egg is set.


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