Chicken Potato Frittata

    Chicken Potato Frittata


    26 people made this

    A nice chicken and vegetable baked frittata - goes well with a salad for a light lunch or dinner. Enjoy!

    Serves: 8 

    • 4 large potatoes, peeled and diced
    • 1 tablespoon butter
    • 2 teaspoons diced garlic
    • 2 onions, diced
    • 1 cup (125g) self-raising flour
    • 2 cups (500ml) milk
    • 6 eggs
    • 1 cup chopped fresh broccoli
    • 1 cup sliced fresh mushrooms
    • 2 cups (250g) shredded sharp cheddar cheese
    • 1 cup cooked, diced boneless chicken breast

    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat oven to 180 degrees C.
    2. Place potatoes in a medium saucepan with enough water to cover. Bring to a boil and cook 10 minutes or until tender but firm; drain.
    3. Melt butter in a medium frypan over medium heat and saute garlic and onions until tender.
    4. In a small bowl mix the flour, milk and eggs.
    5. In a medium bowl, mix potatoes, garlic, onions, flour mixture, broccoli, mushrooms, cheddar cheese and chicken. Transfer to a medium baking dish.
    6. Bake 25 minutes in the preheated oven or until eggs are no longer runny and top is lightly browned.

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