Chicken and corn frittata

Chicken and corn frittata

Ingredients (4 servings)

1 tablespoon olive oil

2 cups shredded cooked chicken

3 green onions, finely chopped

2 medium zucchini (baby marrow), grated

2 x 125g cans corn kernels, drained

6 eggs

½ cup pure cream

1/3 cup grated parmesan cheese

2 garlic cloves, crushed


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.

Meanwhile, preheat grill on medium. Whisk eggs, cream, cheese and garlic together in a jug. Season with salt and pepper. 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.

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