Chicken and Pasta Frittata |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A tasty frittata which can be served warm with crusty rolls and a salad or at room temperature at picnics,for take-to-work lunches or in school lunchboxes. Adapted from a recipe I found in the May 2006 issue of the Australian magazine 'super food ideas'. Ingredients:
2 cups dried macaroni noodles |
2 tablespoons olive oil |
1 brown onions (for australians) or 1 yellow onion, finely chopped (for americans) |
4 garlic cloves, finely chopped |
1 carrot, peeled, finely diced |
1 small red pepper, finely diced |
2 cups cooked chicken, roughly chopped |
1 teaspoon dried thyme |
1/2 cup parmesan cheese |
1/2 cup flat leaf parsley, roughly chopped |
8 eggs |
salt, to taste |
fresh ground pepper, to taste |
Directions:
1. Cook the pasta in a large saucepan of boiling salted water, following the packet directions, until tender; drain.
2. Heat 1 tablespoon of oil in a large pan over a medium heat; add the onion, garlic and carrot and cook for 3-4 minutes or until soft; add the red pepper and cook, stirring occasionally for 1 minute; then transfer the contents of the pan to a large bowl.
3. Add the chicken, thyme, parmesan, parsley and pasta to the onion mixture; whisk the eggs in a large jug and add them to the pasta mixture; stir until well-combined and season with salt and pepper, to taste.
4. Heat the remaining oil in the pan over a medium heat and add the pasta mixture to the hot pan; reduce the heat to medium-low and cook the contents of the pan for 8-10 minutes or until the frittata has set around the edges. The centre should still be slightly soft.
5. Preheat a grill on a medium heat and place the pan under the grill; cook the frittata for 4-5 minutes or until it is golden and set.
6. Cut into wedges and serve with crusty rolls and a salad.
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