Deliciously easy, and deliciously tasty, this frittata is a great way to use up leftover chicken. The dollops of ricotta make every mouthful simply wonderful. Enjoy for brunch with friends or a lunch office treat.
Ingredients
10 eggs
600ml thickened cream
½ cup (50 g) Perfect Italiano™ Traditional Parmesan Grated
1 garlic clove, crushed
1 spring onion, finely chopped
Salt, to season
1 cup shredded cooked skinless chicken
60g baby spinach leaves, torn
250g tub Perfect Italiano™ Ricotta
200g punnet red grape tomatoes, halved
Salad, to serve, optional
Method
Preheat oven to 160°C / 140°C fan-forced. Grease a 1.25 litre (5 cup capacity) round pie dish or ovenproof fry pan
Whisk the eggs, cream, parmesan, garlic and onion in a large jug. Season with salt, as desired. Scatter chicken and spinach over base of prepared dish. Pour over the egg mixture. Dollop with large spoonfuls of ricotta. Top with tomatoes
Bake for 50 minutes or until just set in the centre and golden on top. Set aside for 10 minutes to cool slightly. Cut into wedges and serve with a salad if you like
