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Chicken and vegetable fritatta
A store-bought rotisserie chicken is an easy way to a quick, and affordable dinner, but the same old meal can get pretty boring pretty quick. We've got a new way that you can re-imagine that chicken by using it in a completely new dish.
SERVES
4
Ingredients
- 8 large eggs
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup cream (35%)
- 2 tablesponos olive oil
- 1/2 Spanish onion, thinly sliced
- 3 cloves garlic, finely chopped
- 1 cup zucchini, diced
- 1/2 cup cherry tomatoes halved
- 1 cup cooked, shredded chicken
- 2 tablespoons parsley, finely chopped
- 2 tablespoons chives, finely chopped
- 1/2 cup cheddar cheese, shredded
Directions
- In a large bowl, crack eight eggs and season with salt and pepper. Add in the cream. Whisk until all the ingredients are well mixed together.
- Heat the olive oil in an ovenproof (20-25 centimeter) frying pan. Sauté the onions on medium-low heat until they have softened (about seven minutes). Add in the garlic, zucchini and cherry tomatoes and cook for an additional five minutes. Add the chicken, parsley and chives and mix together. Then pour over the eggs. Cook over a medium low heat for 10-12 minutes until it is set. During this time, using a spatula move the edges of the frittata towards the center to create curds. Once the bottom of the frittata is set sprinkle with cheddar cheese.
- Place under a broiler for two to three minutes until the cheese has melted and the top of the frittata has a beautiful golden colour.
- Then serve up directly from the pan, and simply cut into wedges.
- **Feel free to extend the cooking process is you prefer your egg to be more on the well done side.
