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Chicken and Semi Dried Tomato Frittata Slice
Serves: 4
Ingredients:
1 red onion, diced
1 clove garlic, crushed
2 (500g) skinless chicken fillets, cut into strips
6 eggs
2 teaspoons cornflour
1/2 cup (125ml) lite cream
1 1/2 cups (150g) Bega So Light 50% Reduced Fat Cheese, grated
1/4 cup roughly chopped basil leaves
1/2 cup semi-dried tomatoes
Method:
- Heat a non-stick frypan and cook onions and garlic until onions are soft. Add chicken and fry until browned and cooked through. Cool slightly.
- Whisk eggs, cornflour and cream together. Stir through cheese, basil and tomatoes.
- Spoon the chicken mixture into lined 20cm buttered and paper lined square or round cake pan and pour over cheesy custard. Bake at 180°C for 35-40 minutes or until just set in the centre. Stand frittata in pan for 10 minutes before turning out. Serve warm or cold.
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