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:

1. Place the sweet potato into a microwave-safe bowl and microwave for 5 minutes, or until it’s almost tender.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Slide the frittata out of the pan and serve hot or cold.

We know what to eat to stay healthy. So why is it so hard to make the right choices?

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