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Chicken frittata
Chicken frittata
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Try this vibrant chicken frittata bursting with olives, peppers, and red onion.
Ingredients:
  • 45.50 gm olive oil
  • 400g (about 2 single) chicken breast fillets, cut into 2cm pieces
  • 300g desiree potatoes, unpeeled, cut into 2cm pieces
  • 1 red onion, halved, thinly sliced
  • 80g roasted red capsicum pieces, drained, cut into thin strips
  • 50g (1/4 cup) kalamata olives, pitted, quartered
  • 62.50 ml chopped fresh continental parsley
  • 6 eggs, lightly whisked
  • 80ml (1/3 cup) milk
  • Salt & freshly ground black pepper
  • 21.00 gm fresh lemon juice
  • 80g mixed salad leaves
Instructions:
  • In a 22cm non-stick frying pan, heat 3 teaspoons of oil over medium-high heat. Cook the chicken, stirring often, for 5 minutes until it's nicely browned. Transfer to a plate and set aside.
  • Reduce the heat to medium and add 3 more teaspoons of oil to the pan. Cook the potatoes and onion covered for 10 minutes until the onion softens and the potatoes are tender. Add the chicken back to the pan along with capsicum, olives, and parsley. Stir everything together.
  • Preheat the grill on medium while whisking eggs, milk, salt, and pepper in a jug. Pour the mixture into the pan and cook on medium-low heat for 10 minutes until nearly set. Finish under the grill for 2-3 minutes until golden brown. Rest for 5 minutes before serving.
  • In a small jug, whisk together the remaining oil and lemon juice. Season with salt and pepper to taste. Place salad leaves in a serving bowl, drizzle with the dressing, and toss gently to coat. Cut the frittata into wedges and serve alongside the dressed salad leaves.

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