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 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 tastes similar cucumber and zucchini. While mild 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.
~*~ CHICKEN CHAYOTE FRITTATA ~*~
SERVES: 4 ⎪ DIFFICULTY: INTERMEDIATE | FUNK: CASUAL
Mise en Place
1 cup leftover chicken (or 8 oz boneless chicken breast)
8 large eggs
2 tablespoons mayonnaise
2 tablespoons ghee, or coconut oil
1 medium potato, peeled and small diced
1 chayote squash, peeled and small diced
1 medium shallot, peeled and diced
1 jalapeño, seeded and diced
3 small cloves garlic, peeled and minced
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon dried oregano
2 tablespoons cilantro, stems and leaves roughly chopped
1. PREP THE CHICKEN
Shred the leftover chicken. If using raw chicken breasts, place in a pot and cover with water. Bring to a boil, reduce the heat, and let simmer until chicken is no longer pink in the middle (165F), about 8 – 15 minutes, depending on the size of your chicken. Remove chicken from the water. Once cool, shred with 2 forks.
2. WHISK THE EGGS
Beat eggs with mayo and 1/4 tsp pepper. Set aside.
3. COOK THE CHAYOTE
Melt ghee or coconut oil in a large skillet over medium-hight heat. Add the potatoes and sauté, stirring occasionally until potatoes are tender and brown. Add the chayote and cook until tender but still crisp, about 8 – 10 minutes. Season with salt and pepper, to taste then transfer to a bowl. Set aside.
4. ADD OTHER INGREDIENTS
Add more ghee or oil to the same pan, then add the shallots and cook until soft. Add the jalapeño and garlic, sauté for 1 minute. Stir in the chicken, cumin, turmeric, oregano, and salt & pepper to taste. Squeeze in the juice of 1/2 a lime. Return chayote and potatoes to the pan, and stir in with the chicken mixture.
5. BAKE THE FRITTATA
Preheat the broiler. Pour the egg mixture over the chicken and chayote. Stir and cook until edges start to pull away from the pan. Place the 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. Wrap leftovers in aluminum foil or plastic wrap and keep in the fridge for up to 1 week,
~*~ NON-WHOLE30 VARIATION ~*~
Replace mayo with 1/2 cup crumbled quesco fresco or shredded cheddar. Use butter instead of ghee. Top frittata with sour cream.
How would you use Chayote? Let me know what you’ve cooked and leave a comment below.