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
- 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.
Jodie Blight | We’re all busy and want quick, healthy and delicious meals but sometimes just don’t have the time. Summer TABLE will inspire you to put variety and zest back into your mealtimes and with a free APP to create a shopping list on your phone, dinner will be ready in no time! And – you learn how to use leftovers in innovative new ways.
After years working as a company director in the finance industry, starting a family and moving half way around the world, Jodie Blight discovered her passion – creating healthy, easy and delicious family meals. “A fist pump from the kids is as good as a Michelin star in my books.”