Chicken and leek frittata

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Allergen – Contains dairy and egg.

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g Best choice 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.

This recipe was developed by chefs at Western District Health Service.

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