Chicken and corn frittata

Left-over cooked chicken is re-invented in this stylish frittata.

0:15 To Prep

0:10 To Cook

6 INGREDIENTS

EASY DIFFICULTY

4 SERVINGS

5 AVG RATING (5 Members)

Super Food Ideas

Super Food Ideas - November 2008 , Page 58
Recipe by Kim Coverdale

Photography by Ben Dearnley

• Ingredients
• Nutrition
• Specials

• 1 tablespoon olive oil
• 2 cups shredded cooked chicken
• 3 green onions, finely chopped
• 2 medium zucchini, grated
• 2 x 125g cans corn kernels, drained
• 1 quantity Basic frittata mix (see related recipe)

• Notes

1. Step 1
   Heat oil in a 26cm (top) frying pan over medium heat. Add chicken, green onion, zucchini and corn. Cook, stirring for 3 minutes or until zucchini is soft.
2. Step 2
   Meanwhile, preheat grill on medium. Make Basic frittata mix. Pour over chicken mixture. Cook for 5 to 6 minutes or until almost set. Transfer to grill. Grill for 2 minutes or until golden and set. Serve