Recipe Of The Week – Chicken and Feta Frittata
A multitasking dish that is ideal for breakfast, lunch or as a main meal. Ideal for all the family and a great way to use up leftover chicken. Serve with a green salad for a well rounded main meal or on it’s own for brekkie.
Serves 4
Ingredients
- 1/2 tbsp olive oil
- 1 medium red onion, sliced
- 1 red pepper, deseeded and sliced
- 100g baby spinach
- 225g cooked skinless chicken, cut into bite-sized chunks
- 2 tbsp fresh basil, roughly chopped
- 6 large eggs, beaten and seasoned
- 100g feta cheese
Method
- Heat the oil in an ovenproof 20.5cm (8in) frying pan
- Gently fry the onion and pepper for 10 minutes until softened
- Preheat the grill to medium
- Add the spinach to the onion mixture and leave to wilt for 30 seconds
- Add the chicken and basil, then pour over the eggs
- Cook over a low heat for 8-10 minutes until just set
- Crumble the feta on top, then grill until cooked through
- Cut into wedges and serve hot or at room temperature
