leftover chicken fritatta

Ingredients leftover chicken fritatta

1 1/2 Leftover boneless skinless chicken breasts
7 Eggs
1 Chopped fresh tomatoes
1/2 cup Chopped fresh mushrooms
2 cup Grated sharp cheddar cheese
1 Garlic salt
1 pinch Dried basil
1 pinch Italian seasoning
3 tbsp Butter

how to make leftover chicken fritatta

Pre-heat the oven to 325°F. Crack the eggs and whisk them with pinches of garlic salt, Italian seasoning and basil.

In a large non-stick, oven safe pan, melt the butter over medium heat.

In a smaller saucepan, melt 1 TBL butter and add the mushrooms to cook down with salt and pepper.

Take leftover seasoned chicken breasts and shred the meat by using two forks to break down the meat. Set aside.

Add the beaten egg and spice mixture to the large pan with the melted butter. As the egg mixture starts to set up, add the chopped tomatoes, shredded chicken, sautéed mushrooms (from the other pan), and re-season with pinches of the spices.

Sprinkle the shredded cheese over the egg mixture. Put the entire pan into the oven for 7-10 minutes.