CHICKEN, PEA AND CORN FRITTATA
Cooking Time: | Serves:
Don’t be afraid of the word ‘frittata’ in this recipe, it really is just a twist on an omelette with some lovely fresh ingredients.
• 1/4 Red Rooster Roast Chicken
• 1 Reg Red Rooster Peas
• 2 Red Rooster Corn Cobs, kernels cut off the cob
• 1/2 onion, finely diced
• 4 large free range eggs
• 1/3 cup parsley chopped (optional)
• 1/4 cup grated parmesan
• 2 tablespoons of oil
• Salt and pepper
STEP 1 Preheat your grill to 180C. Take the chicken off the bone and dice it.
STEP 2 In a separate bowl, whisk the eggs. Add 1 tablespoon of water, salt and pepper and mix it together.
STEP 3 Place an oven-proof, non stick frypan onto a medium heat on the stove, and add the oil. Once the oil is heated, add the onion and fry the until they are transparent. Add in the chicken, corn kernels and peas and gently cook until they are warm (1 – 2 minutes).
STEP 4 Pour the egg mixture into the frypan, making sure all the chicken and vegies are evenly spread across the pan. Cover and cook over a low to medium heat until the mixture is almost set.
STEP 5 Remove the lid and sprinkle on the parmesan. Put the frypan into the preheated oven for a few minutes, until the frittata is sent, and the cheese is melted and lovely and golden.
STEP 6 Loosen the frittata with a spatula around the edges, and gently slide it onto a serving place.
*Helpful hint – If it’s being a bit stubborn and won’t slide out of the pan, use the spatula to cut it in half in the pan, and take out half at a time using the spatula.