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Chicken and pasta frittata
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Bake a golden-topped vegetable, pasta, and chicken frittata under the grill.
Ingredients:
  • 500.00 ml dried macaroni pasta
  • 36.40 gm olive oil
  • 1 brown onion, finely chopped
  • 1 carrot, peeled, finely diced
  • 1 small green capsicum, finely diced
  • 500.00 ml cooked chicken, roughly chopped
  • 125.00 ml grated parmesan cheese
  • 125.00 ml flat-leaf parsley leaves, roughly chopped
  • 8 eggs
Instructions:
  • Boil pasta in a large saucepan of salted water according to package instructions until al dente. Drain.
  • In a large frying pan over medium heat, heat 1 tablespoon of oil until shimmering. Add onion and carrot, cooking until soft for 3 to 4 minutes. Toss in capsicum and cook for an additional minute, stirring occasionally. Transfer the mixture to a spacious bowl.
  • Combine chicken, parmesan, parsley, and pasta with the onion mixture. In a large jug, whisk the eggs and add to the pasta mixture. Mix until fully incorporated. Season with salt and pepper to taste.
  • Heat the remaining oil in a frying pan over medium heat. Add the pasta mixture to the hot pan and reduce the heat to medium-low. Cook for 8 to 10 minutes until the edges are set but the center remains slightly soft.
  • Preheat the grill to medium heat. Place the frying pan under the grill and cook for 4 to 5 minutes, or until golden and set. Cut into wedges and serve.

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