During my recent browsing on the internet for recipes to use up leftover chicken, I came across this delicious Chicken and Feta Frittata.
True to form I fiddled a bit, added in some leftover vegetables and thought I would try a crustless quiche rather than a frittata – less eggs, more cream (well, milk) and cooked in the oven.
It got the vote of approval so I made it again, but this time without chicken as we’d eaten all that. Both versions were good.
Just a word of warning – when I called it ‘crustless quiche’ everyone told me that it should have pastry (they are a traditional lot), but when I called it ‘frittata’ everyone was happy!
- 1 small onion, diced
- 1 red pepper, washed deseeded and diced
- (200g cooked chicken, diced – optional)
- 1 large courgette, washed, halved and sliced thinly
- 3 eggs
- 200mls milk
- some fresh basil leaves, cut into strips
- 100g feta, chopped
- Heat the oven to 190°C.
- Fry the onions, pepper and courgette in a little oil and a knob of butter, until softened.
- In a bowl beat together the eggs and milk with a little salt and pepper.
- Spread the vegetables evenly over an oven proof flan dish (~23cms diameter), scatter over the chopped basil and pour over the egg mixture.
- Bake in the oven for 45 minutes until set and golden brown on top.
- Scatter the crumbled feta over the top and serve.