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At Perdue Farms, your health and well-being are our top concerns. In the past few days, we’ve experienced heavier than normal call volume as customers reach out with concerns about sourcing of our products and quality control measures we’ve put in place to guarantee the freshness and safety of the foods we ship. We want you to know that we hear you, we thank you for reaching out and we want to reassure you in every way possible that we’re putting your health, safety and well-being first.

In light of concerns over Coronavirus (COVID-19), we’d like to share the following:

COVID-19 is Not Considered a Food-Borne Pathogen

Per the Centers for Disease Control and Prevention (CDC), COVID-19 is most commonly spread between those who are in close contact with each other, and through respiratory droplets produced when an infected person coughs or sneezes. It may also be possible for a person to contract COVID-19 by touching a surface or object that has the virus on it and then touching his or her own mouth, nose or possibly eyes, but this is not thought to be the main way the virus spreads. We have strict biosecurity protocols throughout our farms and entire supply chain, including proven sanitation methods which minimize the risk of contaminated surfaces.

Perdue Farms Takes Food Safety Protocols Seriously

We have the highest standards of biosecurity and food safety, and fully sanitize our facilities every 24 hours. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces. The staff at the onsite Wellness Centers at 19 of our facilities are trained on how to protect our associates from, and identify and respond to, symptoms of COVID-19. These professionals follow standard operating procedures as defined by the CDC for infectious diseases. The Wellness Centers are available to all associates and their families. We are taking every precaution to protect our associates, communities, customers and business partners, and ensure the continuity of our business.

All of our animals are born/hatched, raised, harvested and processed in the U.S. As with most large businesses, we source some (non-food) elements of our supply chain from countries outside the U.S. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces.

Thank you for being a loyal Perdue Farms customer. Please reach out to our Consumer Relations team, should you have any additional questions or concerns.


PREP TIME: 15min COOK TIME: 35min
Serves 6

Prep/Cook
PREP TIME: 15min COOK TIME: 35min
Serves
Serves 6

  • 330
    Calories
  • 26g
    Protein
  • 850mg
    Sodium
  • 8g
    Sat. Fat
  • 2g
    Sugar
  • Expand

Ingredients Ingredients

Ingredients

1/2 tsp.salt

1/4 tsp.black pepper

2 tbsp.olive oil

2 tbsp.unsalted butter

1 mediumyellow onion, thinly sliced

1/4 poundsmall fingerling potatoes, steamed and sliced

6 largeeggs

1/2 cupmlik

2 tbsp.dill, chopped

1 tbsp.parsley chopped

1/4 cupKalamata olives, sliced

3 ouncesfresh, soft, goat cheese

1/2 cupParmesan cheese, grated


Step 1

Step 1

Saute

Preheat your oven to 350°F. On a plastic or dishwasher-safe cutting board, cut chicken breasts into small cubes. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper and set aside. Heat the olive oil and butter in a medium cast iron skillet over medium-high heat. Add the onions and sauté until they’re translucent. Remove from the skillet and set aside. Add the chicken cubes to the skillet and sauté until browned, about 5 to 7 minutes. Add the potatoes and sauté until they’re browned and the chicken is almost cooked through, about 4 to 5 minutes. Remove the skillet from heat.

Step 1
Step 2

Step 2

Step 2

Whisk

In a medium bowl, whisk together the eggs, milk, dill, parsley, remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Return the onions to the skillet along with the Kalamata olives. Pour the egg mixture into the skillet. Stir to combine ingredients. Cook over low heat without stirring for 2 to 3 minutes to allow eggs to set on the bottom.

Step 3

Step 3

Bake

Drop small dollops of goat cheese on top of the frittata. Sprinkle with Parmesan cheese and then place the skillet in the oven. Cook until the eggs set and the chicken is cooked through, about 10 to 15 minutes. The chicken is done when a meat thermometer inserted in the center reaches 170°F.

Step 3
Step 4

Step 4

Step 4

Serve

Serve the frittata in the skillet or run a spatula around the edges and underneath the frittata and slide it onto a plate. Slice into six wedges and serve hot, warm, or at room temperature. Serve with lightly dressed greens on the side.

Ta Da Ta Da

Chicken Frittata With Kalamata Olives

Comments
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Rated 5/5 based on 1 customer reviews
Bake in all the juices and seasonings, with the flavor of Kalamata olives in this outstanding chicken frittata dish. Serves 6 https://www.perdue.com/recipeimages/chicken_potato_kalamata_olive_frittata_thumb.jpg https://www.perdue.com/recipeimages/chicken_potato_kalamata_olive_frittata_thumb.jpg
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