Chicken Potato Frittata

Chicken Potato Frittata


25 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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