Chicken and leek frittata

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Allergen – Contains dairy and egg.

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a chicken and leek frittata in a cast iron pan

g NF Nut free GF Gluten free Breakfast Main meal

Ingredients

Oil – vegetable - 25 ml

Leek - 1

Chicken thigh - 450 grams (Skin off, fine dice)

Garlic – crushed - 1 tsp.

Pepper – black - ¼ tsp. (Cracked)

Parsley - ¼ cup (Chopped)

Eggs - 6 (Beaten)

Milk - 65 ml (Skim)

Cheese – grated - 125 grams (Light)

Oil – vegetable - 50 ml

Leek - 2

Chicken thigh - 900 grams (Skin off, fine dice)

Garlic – crushed - 2 tsp.

Pepper – black - ½ tsp. (Cracked)

Parsley - ¼ bunch (Chopped)

Eggs - 12 (Beaten)

Milk - 125 ml (Skim)

Cheese – grated - 250 grams (Light)

Oil – vegetable - 110 ml

Leek - 10

Chicken thigh - 4.5 kg (Skin off, fine dice)

Garlic – crushed - 80 grams

Pepper – black - 1 tbsp. (Cracked)

Parsley - 1 bunch (Chopped)

Eggs - 55 (Beaten)

Milk - 600 ml (Skim)

Cheese – grated - 1.25 kg (Light)

Method

Pre heat the oven to 180oc.
Slit the leeks down the centre and remove a couple of the outer leaves, slice finely and wash thoroughly, drain well.
Heat the oil in. a pot and fry off the leek for 5 minutes, add the chicken and garlic, continue to fry off until the chicken is cooked. Stir in the pepper and the chopped parsley. Remove from the heat and cool.
In a large bowl whisk together the eggs and the milk, stir in the chicken mix and the cheese.
Line a deep baking dish and lightly spray, pour in the chicken mix and bake in the oven for 35-45 minutes or until set. Serve hot or cold.

Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.

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