Baked Chicken Frittata

An image showing Baked Chicken Frittata

Meeting the everyday criteria, this recipe is a great way to use left over foods as the chicken and potatoes can be subsituted for any cooked meat and vegetables. 

Method

  • Heat oven to 180°C.
  • Grease and line a 25cm round cake tin (for 6 serves).
  • Lay the sliced potatoes, shredded chicken and spinach in layers on top of each other in the tin.
  • Mix together the sour cream and eggs.
  • Pour the egg mixture over the ingredients in the tin evenly.
  • Sprinkle rosemary leaves over the top (optional).
  • Bake for approximately 30 minutes or until all the egg has set.
  • Turn out of the tin and serve.

$1.59 per serve as at Oct 2015

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To serve

You need

  • 3 Boiled potatoes, medium, boiled and sliced
  • 1 1/2 cups Cooked chicken, shredded
  • 1 1/2 cups Spinach, blanched or frozen, thawed and squeezed
  • 2 Tbsp Low fat sour cream
  • 4 Eggs
  • 1 Tbsp Rosemary (optional)

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