Chicken, mint and pea frittata

Cooking Appetiziers Chicken, mint and pea frittata

Got cooked chook, spinach and eggs in the house Youve got dinner! This fast, flavoursome dish is heroically healthy and purse-friendly, too.

Lables: Low carb Low kilojoule Lower gi Fish free Peanut free Shellfish free Tree nut free
  1. Heat oil in a 23cm (base) flameproof, ovenproof frying pan over medium-high heat. Add onion and garlic. Cook, stirring occasionally, for 2 minutes or until onion has softened. Add peas and spinach. Cook, covered, for 2 minutes or until spinach begins to wilt. Add chicken, mint and lemon rind. Season with pepper. Cook for 2 minutes or until heated through.
  2. Whisk eggs and milk together. Pour over mixture in pan. Lift and tilt pan to distribute egg mixture evenly. Sprinkle with fetta. Reduce heat to low. Cook for 8 to 10 minutes or until almost set (mixture will wobble slightly in the centre).
  3. Meanwhile, preheat grill on high. Grill frittata for 3 minutes or until top is golden and mixture has set. Stand for 2 minutes. Sprinkle frittata with extra.

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1 tbsp extra virgin olive oil
4 green onions, thinly sliced
2 garlic cloves, crushed
1 1/2 cups frozen peas
100g baby spinach
150g packet Steggles Just Eat It oven-roasted chicken slices
1/3 cup fresh mint leaves, roughly chopped, plus extra leaves to serve
2 tsp lemon rind, finely grated
6 eggs
1/2 cup reduced-fat milk
60g reduced-fat fetta, crumbled
Crusty bread, to serve

Adv

Autors
Preparation time
10
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Appetiziers
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