Name: Piri piri chicken frittata
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 2 teaspoon vegetable or olive oil; 1 red onion, cut into thin wedges; 2 teaspoon piri piri seasoning; 2 zucchini, coarsely grated; 2 cup shredded cooked chicken; 6 eggs, at room temperature; 1/2 cup light cooking cream; 1/2 cup grated extra light tasty cheese; 200 gram mixed salad; 1 avocado, chopped

Piri piri chicken frittata

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Serves 4

Prep

10M

Cook

40M

Total

50M

Ingredients

2 teaspoon vegetable or olive oil

1 red onion, cut into thin wedges

2 teaspoon piri piri seasoning

2 zucchini, coarsely grated

2 cup shredded cooked chicken

6 eggs, at room temperature

1/2 cup light cooking cream

1/2 cup grated extra light tasty cheese

200 gram mixed salad

1 avocado, chopped

Method

1.Preheat oven to 190°C (170°C fan-forced). Grease and line a deep 20cm-square (base measurement) cake pan with baking paper, extending paper at 2 opposite sides for handles.

2.Heat oil in a frying pan over moderately low heat. Add onion; cook, stirring, for 5 minutes or until soft. Add piri piri seasoning and zucchini; cook, stirring, for 1 minute or until fragrant. Season. Transfer mixture to a heatproof bowl. Add chicken; mix well. Cool for 5 minutes.

3.Whisk eggs, cream and cheese in a separate bowl. Add to cooled chicken mixture; stir to combine. Carefully pour into prepared pan. Bake for 30 minutes, or until golden and puffed. Serve with salad and avocado.

For extra colour and flavour, add small pieces of roast pumpkin or kumara (orange sweet potato). To make a delicious quiche, blind bake a shortcrust pastry shell made from a frozen (thawed) shortcrust pastry sheet, then pour in frittata mixture; bake.
Note

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