CHICKEN FRITTATA
Roast chicken, baby potatoes, leek, corn and cheese combine in this tasty chicken frittata. A great spring meal!
The easy avocado sauce adds some extra greens and makes a nice condiment for the frittata. If you don’t like avocados you could use chutney, relish or aioli instead.
The frittata itself is pretty versatile – try swapping the chicken for bacon or chorizo, or use sweet potato instead of regular potatoes.
Serve with a simple side salad and a drizzle of olive oil.
Added bonus: you’ll have plenty of time to do the dishes while the frittata bakes!
CHICKEN FRITTATA
Roast chicken, baby potatoes, leek, corn and cheese combine in this tasty chicken frittata. Serve with an easy avocado sauce and simple side salad. The perfect spring meal!
Ingredients
FRITTATA
- Cooking oil spray
- 400 g new or baby potatoes (14oz)
- 1 small leek
- 2 cloves garlic
- 1 Tbsp butter
- 410 g can creamed corn (14.5oz)
- 2 Tbsp plain flour
- 5 eggs
- 1/3 cup milk (80ml)
- 1 tsp dried thyme
- 3/4 tsp salt
- 1/2 tsp cracked pepper
- 1 1/4 cups grated tasty cheddar cheese (125g)
- 250-300 g cooked, sliced roast chicken (10oz)
- 2 Tbsp pine nuts
TO SERVE
- 1 avocado
- 2 Tbsp aioli
- 1 Tbsp water
- 1 tsp wholegrain mustard
- 1 Lebanese cucumber
- 60 g Mediterranean or baby rocket (2.1oz)
- 2 tsp olive oil
Instructions
Preheat oven to 190ºC (375ºF) fan bake. Spray an oven-safe dish (approximately 25cm / 10in diameter) with cooking oil spray.
PREPARE FRITTATA
Cut potatoes into 1-2cm / 0.5in pieces. Place in a saucepan, cover with water, drain, then cover with water again. Bring to a boil and cook for 8 minutes.
Meanwhile, clean leek and thinly slice into half rounds. Crush garlic. Melt butter in a large frying pan and sauté leeks and garlic until tender. Drain potatoes well and season both potatoes and leeks with salt and pepper.
Whisk creamed corn and flour together in a large jug. Whisk in eggs, milk, thyme, salt and pepper and approximately half the cheese.
Arrange potatoes in the bottom of the prepared dish. Top with remaining half of the cheese, then the leeks and chicken. Pour egg mixture over the top (it is quite thick, so you may need to spread it out). Sprinkle with pine nuts and bake for 40 minutes, until frittata is set.
PREPARE SERVING INGREDIENTS
Meanwhile, combine avocado, aioli, water and mustard in a small food processor and blend until smooth. You can mash guacamole-style instead if you prefer, but omit the water. Season to taste with salt and pepper. Thinly slice cucumber.
SERVE
Let frittata rest for 5 minutes before slicing into wedges. Serve with avocado sauce, and add rocket and cucumber on the side. Drizzle with olive oil.
Recipe Notes
WINE MATCH: An unoaked Chardonnay.
GLUTEN-FREE OPTION: Use plain gluten-free flour. Make sure aioli is gluten-free.
INGREDIENT SWAPS / NOTES: Chicken could be swapped for 250g / 8.8oz diced, cooked bacon or chorizo. If you don’t like avocado, feel free to swap the avocado sauce for chutney, relish or just plain aioli.
STORING AND REHEATING: Store frittata, avocado sauce and salad separately. Frittata can be reheated in the microwave or oven. Avocado sauce will go brown after an hour or two, but still tastes ok!
