Chicken and corn frittata


Perfect for any time of the day, a frittata is an Italian-style omelette, cooked in a deep pan or in the oven.

When cooking for the family, I prefer to cook it in the oven to avoid burning the bottom before the mixture is cooked.

If cooking for one, the deep pan works well and is a quick and easy option – just finish it off under the grill.

* * *

Prep time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes
Serves: 4

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  • 10 eggs
  • ½ cup milk or cream
  • salt and pepper
  • 200g cooked chicken, diced
  • 4 spring onions, finely sliced
  • 310g corn kernels, drained
  • 2 handfuls parmesan cheese, grated

* * *


Preheat oven to 200°C.

Grease a 20cm diameter ovenproof dish.

In a bowl or jug, lightly whisk eggs, milk or cream, salt and pepper and put aside.

Combine chicken, spring onion, corn and most of the cheese in the prepared dish. Pour egg mixture over the top. Sprinkle with remaining cheese and cook in oven for 30 minutes. To check if it is ready, give it a wobble or touch the top in the centre of the dish. If not set, give it another 5 minutes and check again.

* * *

Allow to rest for 10 minutes before cutting.

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As published in Peninsula Kids – Spring 2018


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