Chicken Artichoke Farro Frittata
Serves: 8 servings
  • Olive oil cooking spray
  • ½ cup farro
  • 6 eggs
  • ⅓ cup whole milk ricotta
  • ¼ cup sour cream
  • 2 cloves minced garlic
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup (4 ounces) cooked chicken
  • 6 scallions, chopped
  • ¼ cup chopped Italian flat-leaf parsley
  • ½ cup (2 ounces) finely chopped sun-dried tomatoes (not oil packed)
  • 14-ounce can of quartered artichoke hearts, drained
  1. Preheat the oven to 375 degrees F and spray a 10-inch glass or ceramic baking dish/tart pan with olive oil cooking spray.
  2. Rinse farro. Bring 1½ cups of water to a boil in a small pot. Add the farro. Reduce heat and simmer for 25-30 minutes. Drain off any excess liquid. Set aside to cool.
  3. In a large bowl combine the eggs, ricotta, sour cream, garlic, salt, and pepper and stir until the eggs are beaten and the ingredients are combined. Add the chicken, scallions, parsley and sun-dried tomatoes. Stir to combine.
  4. Spread the farro over the bottom of the baking dish and pour the egg mixture over the top. Lay the artichoke hearts on top, evenly distributed.
  5. Bake on the bottom rack of the oven for 30 minutes.
Recipe by Queen of My Kitchen at