One way to create new recipes is to take food from one setting and adapt it to another, different setting. I think barbecue chicken provides a great example. Nearly everyone is familiar with barbecue chicken. But then someone got creative and wondered how it would work on pizza. The barbecue chicken pizza was born and has become the signature menu item for the California Pizza Kitchen restaurant.
So let’s keep going. Why not take the barbecue chicken pizza and make it into a frittata? There are loads of recipes online for barbecue chicken pizza, many either claiming to be versions of the California Pizza Kitchen one or more subtly suggesting that, such as talking about California-style pizza. Most of these have pretty much the same ingredients. So I used those (minus the pizza dough, of course!) to make my barbecue chicken frittata. (Well, with one exception. The recipes call for sprinkling cilantro over the pizza before serving. I’m not a big cilantro fan, so I don’t add it to my frittata. Put some on yours if you’d like.)
Just a couple of notes before getting to the recipe, both involving the barbecue sauce. Many have a favorite barbecue sauce. If you do, use that. I like KC Masterpiece Original barbecue sauce. It’s nice and dark and the flavor comes through well in the frittata.
The second note involves the assembly of the frittata. When I first made this, I just mixed the barbecue-sauced chicken in with the eggs. The frittata tasted like it should, like the pizza. But the pieces of chicken themselves were no longer sauced, the barbecue sauce having been separated from the chicken and mixed throughout the frittata. That’s when I came up with the idea of putting half the eggs in the pan, then placing the barbecue chicken pieces on top of the eggs, and finally spooning the remaining egg mixture over, trying to minimize the displacement of the barbecue sauce. I reserve a few of the barbecued chicken pieces to put on top. I think this makes the frittata look nicer.
Barbecue chicken frittata
3/4 cup cooked chicken breast, 1/4- to 1/2-inch pieces
2-1/2 tablespoons barbecue sauce
1/4 cup shredded mozzarella plus a little more for the top
1/4 cup shredded smoked gouda plus a little more for the top
1–1/2 tablespoons chopped red onion
Mix the chicken with the barbecue sauce.
Put the eggs into a good-sized mixing bowl and beat just to mix them up. Add a bit of oil to the pan and let it get hot. Add a small amount of egg to the pan to set the bottom of the frittata to prevent sticking. Turn the heat down to medium low. Mix the cheese and onions into the eggs and pour about half of the egg mixture into the pan. Spoon about 3/4 of the chicken onto the eggs, small amounts at a time, spreading the chicken over the frittata. Spoom the remainder of the egg mixture gently over the chicken to avoid disturbing the barbecue sauce. Put the rest of the chicken on the top. Cook this for about 5 minutes to set the bottom and sides.
Preheat the broiler. When the 5 minutes cooking on the stove are up, sprinkle a bit more of the cheeses on the top. Place the the pan under the broiler, about 6 to 7 inches below. Cook until the top is set and just starts to brown. This is about 1-1/2 to 2 minutes for me, but watch closely.
Remove from the broiler, loosen up the sides with a spatula if necessary, and slide the frittata out onto the serving plate.