Fab Food Month Week 4 – Taste test chicken and leek frittata
If you’re looking for some new lunch ideas try the frittata. It’s a great way to use up left-overs and can be made ahead of time.
Prep 10 minutes; Cook 20-30 minutes
Ingredients (serves 4)
|1 tbsp olive oil||1 cup shredded cooked chicken|
|1-2 medium leeks, trimmed, halved, washed and thinly sliced||1 potato, peeled and thinly sliced|
|1 zucchini grated||1 red capsicum, finely chopped|
|1/2 cup frozen peas, thawed||1/2 cup frozen corn kernels, thawed|
|6 eggs||1/2 cup pure cream|
|1/3 cup grated parmesan or mozzarella cheese||1 garlic cloves, crushed|
Heat oil in a frying pan over medium heat. Add chicken, leek, potato, capsicum, zucchini, peas, and corn. Cook, stirring for 3-5 minutes or until potato is soft.
Meanwhile, preheat grill on medium. Whisk eggs, cream, cheese and garlic together in a jug. Season with salt and pepper. Pour over chicken mixture. Cook for 5 to 6 minutes or until almost set. Transfer to grill. Grill for 2 minutes or until golden and set. Serve with a green salad.