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Chicken and Vegetable Frittata
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.
Ingredients
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.
