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SMOKED CHICKEN & ROASTED VEGETABLE FRITTATA

Ingredients
5 whole Eggs
½ quart heavy Cream
¼ cup grated Parmesan
1 tablespoon each: chopped Thyme and Parsley
2 cups roasted Red and Green peppers
Roasted Sweet Onion
Roasted Zucchini
Roasted Yellow Squash
1 tablespoon Filippo Berio® Olive Oil
Salt and Pepper to taste
1 cup shredded Swiss Cheese

Smoked Chicken
1 – 8 oz. Chicken Breast
1 tablespoon Hickory Chips
1 tablespoon Water

1 large piece of aluminum foil.

Instructions
• In a large mixing bowl, place the eggs, cream, herbs, vegetables and sliced chicken. Combine.
• Place into a large non-stick sauté pan or in a casserole dish. Bake in a 350ºF convection oven for 20 minutes. For the last 5 minutes of cooking add Swiss cheese.

For Chicken:
• Season chicken with salt and pepper.
• Add water & wood chips to a large sauté pan. Heat over medium high flame.
• Mold foil into a coil and place in center of pan.
• Place chicken on foil and cover. Cook for 5-7 minutes or until chicken becomes a golden brown. (Note: make sure to have very good ventilation.)
• Remove chicken and place in a 350ºF oven for an additional 3-5 minutes.
• Let chicken rest for 2 minutes before slicing.