Chicken and Vegetable Frittata

Name: Chicken and Vegetable Frittata
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 eggs; 1/4 cup milk; 200g cooked chicken, shredded; 1 zucchini, diced; 1 red capsicum, diced; 1 small onion, diced; 80g cheddar cheese, grated; 2 tbsp olive oil; salt and pepper to taste; fresh basil to garnish

A thick Italian-style baked omelette loaded with roasted chicken, zucchini and peppers. Starting the frittata on the stove for a couple of minutes before it finishes in the oven sets the base without burning it while the top puffs up evenly.

Total time

35 min

Prep

15 min

Cook

20 min

Difficulty

easy

Cuisine

American

Ingredients

8eggs

1/4 cupmilk

200gcooked chicken, shredded

1zucchini, diced

1red capsicum, diced

1small onion, diced

80gcheddar cheese, grated

2 tbspolive oil

salt and pepperto taste

fresh basilto garnish

Instructions

Preheat oven to 200°C. Heat oil in an oven-safe frying pan.

Sauté onion, capsicum and zucchini 5 minutes until softened.

Add chicken and stir to combine.

Beat eggs with milk, salt and pepper. Pour over vegetables.

Sprinkle with cheese. Cook on stove 2 minutes then transfer to oven.

Bake 12 minutes until puffed and set. Slice into wedges and garnish with basil.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

404

Protein

34.8g

Fat

25.5g

Carbs

7.6g

Fiber

1.6g

Sodium

316mg

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