Chicken & Vegetable Frittata
A hearty oven-baked frittata packed with cooked chicken, plenty of vegetables, eggs and cheese.
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Ingredients
- 5 cups diced vegetables such as potato, kūmara, pumpkin, leek, onion, beetroot and/or carrot
- 2 cups diced cooked chicken
- 1-2 cups grated cheese
- 16 eggs
- 1 cup cream or milk
- 1 capsicum diced
- 1 cup mushrooms sliced
- 2 cups mixed vegetables
- 1 cup spinach
- chives optional
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp salt or to taste
- black pepper to taste
Instructions
- Preheat the oven to 180°C. Lightly grease a large baking or casserole dish.
- Prepare your vegetables. If using firm vegetables such as potato, kūmara, pumpkin, beetroot or carrot, dice them to fairly even sizes.
- Spread all of the vegetables and diced cooked chicken evenly through the prepared baking dish.
- Sprinkle over the grated cheese.
- In a large bowl, whisk together the eggs, cream or milk, garlic powder, onion powder, salt and pepper.
- Pour the egg mixture evenly over the chicken and vegetables. Gently move the ingredients around if necessary so the egg mixture works its way through the filling.
- Sprinkle with chopped chives, if using.
- Bake at 180°C for approximately 1 hour, or until the centre is set and the egg is completely cooked through.
- Allow the frittata to sit for 5–10 minutes before slicing and serving.
Notes
- Aim for approximately 5-7 cups of diced vegetables in total.
- Use either milk or cream depending on what you have.
- The exact combination of vegetables can be changed each time.
- Allow the frittata to rest for 5–10 minutes before slicing.
- Leftover cooked chicken works perfectly in this recipe.
Servings: 8