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 Hello ladies and gents this is the Viking telling you that today we are talking about

Chicken, mint and pea frittata

Chicken, mint and pea frittata

Chicken, mint and pea frittata

 

0:10 Prep 0:20 Cook 4 Servings  Capable cooks

Contains Low carb , Low kilojoule , Lower gi , gluten and milk.

Got cooked chook, spinach and eggs in the house? You've got dinner! This fast, flavoursome dish is heroically healthy and purse-friendly, too.

INGREDIENTS

  • 1 tablespoon extra virgin olive oil
  • 4 green onions, thinly sliced
  • 2 garlic cloves, crushed
  • 1 1/2 cups frozen peas
  • 100g baby spinach
  • 150g packet Steggles Just Eat It oven-roasted chicken slices
  • 1/3 cup fresh mint leaves, roughly chopped, plus extra leaves to serve
  • 2 teaspoons lemon rind, finely grated
  • 6 eggs
  • 1/2 cup reduced-fat milk
  • 60g reduced-fat fetta, crumbled
  • Crusty bread, to serve

EQUIPMENT

  • 23cm (base) flameproof, ovenproof frying pan

METHOD

Step 1

Heat oil in a 23cm (base) flameproof, ovenproof frying pan over medium-high heat. Add onion and garlic. Cook, stirring occasionally, for 2 minutes or until onion has softened. Add peas and spinach. Cook, covered, for 2 minutes or until spinach begins to wilt. Add chicken, mint and lemon rind. Season with pepper. Cook for 2 minutes or until heated through.

Step 2

Whisk eggs and milk together. Pour over mixture in pan. Lift and tilt pan to distribute egg mixture evenly. Sprinkle with fetta. Reduce heat to low. Cook for 8 to 10 minutes or until almost set (mixture will wobble slightly in the centre).

Step 3

Meanwhile, preheat grill on high. Grill frittata for 3 minutes or until top is golden and mixture has set. Stand for 2 minutes. Sprinkle frittata with extra.

and as always have a chilled day from the Viking

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