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Prepare the Batter:
In a blender or food processor, combine the eggs, milk, salt, garlic powder, black pepper, extra virgin olive oil, mashed boiled potatoes, flour, and baking powder. Blend until smooth.
Cook the Vegetables:
In a large skillet, heat a tablespoon of extra virgin olive oil over medium heat.
Add the chopped onion, green bell pepper, and red bell pepper. Cook until the vegetables are soft, about 5 minutes.
Season with salt and black pepper to taste. Remove the vegetables from the skillet and set aside.
Cook the Chicken:
In the same skillet, add a little more olive oil if needed.
Add the diced chicken breast and cook until it’s no longer pink, about 5-7 minutes.
Season with black pepper, garlic powder, and oregano to taste.
Stir in the tomato sauce and cook for another 2 minutes.
Combine and Cook:
Pour the batter into the skillet with the chicken.
Add the cooked vegetables back into the skillet.
Stir in the cream for cooking.
Sprinkle grated cheese over the top.
Cover the skillet and cook on low heat until the cheese is melted and the batter is set, about 10 minutes.
Serve:
Serve the dish warm. Enjoy this quick and incredibly good dinner!
Serving Suggestions:
Pair with a simple green salad or steamed veggies for a complete meal.
Great on its own or with a side of crusty bread.
Storage Tips:
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the skillet over low heat or in the microwave until warmed through.
Tips for Perfect Skillet Dish:
Ensure Even Cooking: Make sure to spread the batter evenly in the skillet to ensure it cooks through properly.
Cover the Skillet: Covering the skillet helps the cheese melt evenly and the batter to cook thoroughly.
FAQ
ENJOY AND PLEASE SHARE THIS RECIPE WITH YOUR FAMILY AND FRIENDS FOR MORE EASY RECIPESTHANK YOU SO MUCH
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