Name: Chicken and Sun-Dried Tomato Frittata Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 3
Cuisine: italian
Ingredients: 400 g chicken breast fillet diced; 1 tbs sun-dried tomato pesto; 2 potato diced large peeled; 4 egg large; 6 sun-dried tomato halved; 1 tbs fresh rosemary finely chopped

by schickvp Last updated on 07/10/2019

Delicious, easy Italian-inspired recipe - schickvp

Ingredients

400 g chicken breast fillet diced
1 tbs sun-dried tomato pesto
2 potato diced large peeled
4 egg large
6 sun-dried tomato halved
1 tbs fresh rosemary finely chopped

Method

Step 1

Preheat oven to 200C. Stir fry diced chicken with sun-dried tomato pesto in a non stick fry pan till cooked. Leave in pan to cool then microwave diced potatoes on a plate covered with plastic cling wrap (poke holes to allow steam to escape) until cooked, approx. 4 minutes.
Step 2

Place chicken and potatoes in a pie dish. Place eggs in a bowl and whisk with a fork till combined and pour over chicken and potatoes in pie dish. Place sun-dried tomatoes around the pie dish and sprinkle with fresh rosemary. Bake in oven for about 40 minutes until golden on top. Serve with rocket, pine nut and parmesan salad. Buon Appetito!