Name: Chicken, mint and pea frittata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: 18.20 gm extra virgin olive oil; 4 green onions, thinly sliced; 2 garlic cloves, crushed; 375.00 ml frozen peas; 100g baby spinach; 150g packet Just Eat It oven-roasted chicken slices; 82.50 ml fresh mint leaves, roughly chopped, plus extra leaves to serve; 2 tsp lemon rind, finely grated; 6 eggs; 128.75 gm reduced-fat milk; 60g reduced-fat fetta, crumbled; Crusty bread, to serve

Chicken, mint and pea frittata

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Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Whip up a quick, budget-friendly dinner with leftover chicken, spinach, and eggs. Delicious and nutritious!

Ingredients:

4 green onions, thinly sliced
375.00 ml frozen peas
100g baby spinach
150g packet Just Eat It oven-roasted chicken slices
82.50 ml fresh mint leaves, roughly chopped, plus extra leaves to serve
2 tsp lemon rind, finely grated
6 eggs
128.75 gm reduced-fat milk
60g reduced-fat fetta, crumbled

Instructions:

In a large oven-safe frying pan, heat oil over medium-high heat. Sauté onion and garlic for 2 minutes until onion softens. Add peas and spinach, cover and cook for 2 minutes until spinach wilts. Stir in chicken, mint, lemon rind, and season with pepper. Cook for 2 more minutes until heated through.
Combine eggs and milk, then pour over the mixture in the pan. Tilt and lift the pan to ensure even distribution. Sprinkle with feta and cook on low heat for 8 to 10 minutes until almost set with a slight wobble in the center.
Preheat the grill on high. Grill the frittata for 3 minutes until the top is golden and the mixture is set. Let it stand for 2 minutes before sprinkling with extra.

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