Food & Wine
Chicken frittata
Traditionally an Italian dish, a frittata is a great way to use up your eggs and any extra veggies you have. This variation makes a great, filling dinner that will do you for a couple of nights. Feel free to experiment with whatever’s on hand.
Ingredients:
- 1 small sweet potato, peeled and chopped into small chunks
- 350g chicken breast, cut into small chunks
- 3 tablespoons olive oil
- 1 red capsicum, chopped into small pieces
- ½ cup broccoli, chopped into small pieces
- 8 cherry tomatoes
- 8 eggs, beaten
- Salt and freshly ground pepper to taste
Method:
- Place the sweet potato into a microwave-safe bowl and microwave for 5 minutes, or until it’s almost tender.
- Add two tablespoons of olive oil to a large oven-safe frying pan and cook the sweet potato over a high heat for about five minutes, or until the pieces are lightly brown. Place the potato onto a paper towel-lined plate.
- Add the remaining oil to the pan and cook the chicken for a few minutes, until it is browned slightly. Add the capsicum and broccoli and cook for another minute, stirring. Return the sweet potato to the pan.
- Pour in the eggs and tomatoes, and season with salt and pepper (or your choice of herbs). Cook over a medium heat for eight to 10 minutes.
- As the eggs begin to set, pull the edges of the frittata up using a spatula and tilt the pan to redistribute the uncooked egg.
- Preheat your grill to a high setting. When the eggs are almost completely set, slide the pan into the grill and cook until the top is golden brown.
- Slide the frittata out of the pan and serve hot or cold.
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