Ingredients

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
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Rachel

Disappointed - After following this recipe perfectly the entire thing was still liquid in the middle. After further checking I’m come to realise that the veggies should likely have been light cooked before being added. Disappointed that this was left out of the recipe as it made this inedible for us

Riley

Pretty good - While cooking this I read up on other frittata recipes and all of them say veges (spinach and tomato) need to be lightly cooked before being added with the eggs to prevent them from releasing water while in the oven - leading to a soggy frittata. Disappointed such an important piece of information wasn’t included in the method. Otherwise, it is smelling good from the oven. Just hope it’s not soggy

Sammy J.

Enjoyed - Really good. Thanks

marika.paton1_69898

Vegetarian? - I personally haven't tried this recipe and I really do want to but I am questioning the fact that this is in the vegetarian category when it clearly states that it has chicken in it in the title. Thank you for your time, Marika.

+ 7 star only ratings in addition to the reviews above
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