Leftovers for Brunch: Chicken Frittata with Boston Salad

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Olive oil, to cook

1 cup chicken and vegetables, cut up a little, recipe above

1 large tomato, diced

1/4 cup sliced scallions

6 large eggs

1/4 cup cream

1/2 cup shredded Gruyere cheese

1 minced shallot

1/2 tablespoon Dijon mustard

1 tablespoon rice vinegar

1/4 cup olive oil

1 large head Boston bibb lettuce, cleaned, de-cored and separated into leaves

1 tablespoon chopped chives

Salt and black pepper, to taste