Chicken Tomato Frittata
Chicken Tomato Frittata
Ingredients
Main
- Leftover chicken (see note)
- Leftover garlic (see note)
- Leftover roast potatoes(see note)
- Leftover tomatoes (see note)
- 2 tsp olive oil
- 1 medium zucchini, halved and sliced
- 8 eggs, lightly beaten
- 2 tbsp grated parmesan cheese
- Salad leaves, to serve
Instructions
- 1
Remove and discard skin and bones from leftover chicken. Remove leftover garlic from skins.
- 2
Chop chicken, leftover potatoes, onion and garlic. Place in a bowl with leftover tomatoes.
- 3
Heat 2 teaspoons olive oil in a 20cm (base) non-stick frying pan over medium-high heat. Cook 1 medium halved and sliced zucchini, stirring for 1 to 2 minutes or until softened. Reduce heat to medium. Add chicken mixture.
- 4
Cook, stirring, for 3 to 4 minutes or until heated through.
- 5
Preheat grill on medium-high. Pour 8 lightly beaten eggs over chicken mixture. Tilt to spread egg. Reduce heat to low. Cook for 10 to 12 minutes or until almost set. Sprinkle with 2 tablespoons grated parmesan cheese.
- 6
Place pan under grill. Cook for 5 minutes or until just set. Stand for 2 minutes. Slide onto a plate. Cut into wedges. Serve with salad leaves.
