~*~ CHICKEN FRITTATA WITH CHAYOTE SQUASH ~*~
Frittatas are a godsend to Whole30ers, college students, or practically anyone who needs a meal at the ready (morning, noon, AND night). This being my fourth week and FINAL week on Whole30, I wanted to amp up my frittata game with a new ingredient. This recipe features chayote, a green pear-shaped squash that resembles cucumber and zucchini in flavor. While tasteless on its own, chayote is delicious when cooked with spices and meats. I suggest using leftover meats in this recipe to cut time on prep.
1 cup leftover chicken (or 8oz boneless chicken breast)
1 chayote squash
1 medium shallot
3 small cloves garlic
8 large eggs
2 tablespoons mayonnaise
2 tablespoons ghee, or coconut oil
1 tsp cumin
1 tsp turmeric
1 tsp oregano
2 tablespoons cilantro, or parsley
Artist: José Feliciano
1. PREP THE CHICKEN
Shred leftover chicken with 2 forks. If using raw chicken breasts, place in the bottom of a pot and season with salt & pepper. Cover with 1 inch of water. Bring to a boil, reduce the heat, and let simmer until chicken is no longer pink in the center (165F), about 8 – 15 minutes, depending on the size of chicken. Remove chicken from the water. Once cool, shred with forks.
2. MISE EN PLACE
While the chicken cooks, peel the chayote and cut in half lengthwise. Remove the soft, white pit with a spoon. Chop into 1/2-inch cubes; repeat with the potato. Peel and dice the shallots. Seed the jalapeño (skip for added heat) and dice. Peel and mince the garlic. Roughly chop cilantro stems and leaves.
3. WHISK THE EGGS
Beat eggs with mayo and 1/4 tsp pepper. Set aside.
4. COOK THE CHAYOTE
Melt ghee or coconut oil in a large skillet over medium-hight heat. Add chayote and potatoes. Sauté, stirring frequently to prevent sticking. Continue to cook until potatoes have browned, and chayote are tender, but still crisp, about 8 – 10 minutes. Season with salt and pepper, to taste. Transfer to a bowl. Set aside.
5. ADD OTHER INGREDIENTS
In the same pan, add the shallots and cook until softened. Add the jalapeño and garlic, saute for 1 minute. Stir in the chicken, cumin, turmeric, oregano, and salt & pepper to taste. Squeeze in juice of 1/2 the lime. Return chayote and potatoes to the pan, and stir in with the chicken mixture.
6. BAKE THE FRITTATA
Preheat broiler. Pour egg mixture over the chicken and chayote. Stir and cook until edges start to pull away from the pan. Place pan into the oven and broil for 3 to 4 minutes until lightly browned and fluffy.
Cut frittata into wedges. Serve with lime wedges. Top with avocado, salsa, additional mayo, or hot sauce.
~*~ NON-WHOLE30 VARIATION ~*~
Replace mayo with 1/2 cup shredded quesco fresco or cheddar. Use butter instead of ghee. Top frittata with sour cream.