Recipes

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. 

Baked Chicken Frittata

Method

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

$1.59 per serve as at Oct 2015

Baked Chicken Frittata

To serve

To serve: 6

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)

Method

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

$1.59 per serve as at Oct 2015

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The Fuelled4life team.