If you’ve ever tried to find a healthy, protein-packed snack at an airport at 5 a.m., you know it’s basically impossible. That’s why you need to whip up a batch of my Prosciutto & Blue Cheese Frittata Bites before an early flight or long road trip.
Honestly, it’s kind of funny because I’m not even a big fan of plain eggs. But frittatas? Frittatas are a whole different story! I grew up watching my Italian mom and grandmother whip them up like it was nothing—big, fluffy, cheesy masterpieces that are loaded with other goodies. And somehow, they won me over.
PS: You can make these ahead and freeze them! Just wrap them individually and pull a couple out the night before your trip. You’ll be cruising through TSA with a protein-packed breakfast in your hand (while everyone else fights over the last overpriced yogurt cup).
Recipe Video
Chicken Picadillo
Materials
- 2 lbs chicken breast boiled and shredded
- ½ Tomato finely chopped
- ½ Onion finely chopped
- 1 head of garlic finely chopped
- ¼ Bunch Parsley finely chopped
- ½ Cup raisins chopped
- ½ Cup almonds
- 1 Tbsp Sugar
- Salt
- Oil or Butter as needed
Instructions
- In a saucepan, heat the oil or butter, add the onion until it is translucent.
- Add the garlic and tomato. Saute until the tomato releases its juices, then add the shredded chicken breast, parsley, and almonds.
- Cook with medium flame until the tomato juice color changes, then add chopped raisins.
- Season with sugar, this is the secret of the picadillo, add salt and never forget the pinch of love.
- Cook until all the juices has dried.
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