I like chicken piccata with its distinctive sauce made with lemon juice and capers. So I thought I’d try this in a frittata, and it works for me.
Given the lemon, I thought a nice yellow top for the frittata would look good, so I took it out from under the broiler before almost any browning had taken place. Also, every picture I have ever seen of chicken piccata shows it topped with parsley, so I did this as well.
Chicken piccata frittata
3/4 cup cooked chicken breast, 1/4- to 1/2-inch pieces
1 tablespoon lemon juice
1–1/2 tablespoons capers
Put the eggs and lemon juice 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 mixture to the pan to set the bottom of the frittata to prevent sticking. Turn the heat down to medium low. Mix the chicken and capers into the eggs and pour the mixture into the pan. 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, place the pan under the broiler, about 6 to 7 inches below. Cook until the top is set and and try to remove just before it starts to brown. This is about 1 to 1–1/2 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. Top with the chopped parsley.