Fab Food Month Week 4 – Taste test chicken and leek frittata

leek fritattaIf 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.

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