Step 1

Preheat the oven to 375 º F.

Step 2

Take 1 chicken thigh, 1 leg, and 1 breast and remove the skin.

Step 3

Using a fork, shred the chicken.

Step 4

Heat ½ tablespoon of olive oil in a small skillet.

Step 5

Slice 3 scallions and 1 small bell pepper.

Step 6

Saute vegetables for 6-7 minutes, until caramelized. Remove from the heat.

Step 7

In a bowl, whisk together 1 cup of ricotta, 6 large eggs, salt, zest of ½ of one lemon, and ground pepper until smooth.

Step 8

Grease a 7x11-inch baking dish and pour in the egg mixture.

Step 9

Evenly spread the shredded chicken across the eggs, pressing down on the chicken to help submerge it.

Step 10

Sprinkle the sauteed vegetables over top of the chicken, then the herbs.

Step 11

Top the frittata with ¼ cup of grated parmesan cheese.

Step 12

Bake for 30-40 minutes, or until the eggs are set.

Step 13

Remove from the oven and serve.