Baked chicken frittata

This baked chicken frittata recipe is a great way to use left over foods as the chicken and potatoes can be substituted for any cooked meat and vegetables.

Chicken frittata
SERVES6
TIME TO MAKE-
MEAL TYPEDinner
TIME TO MAKE-
MEAL TYPEDinner

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.
  • medium potatoes, boiled, 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
  • eggs
  • 1 tbsp
    rosemary, optional