Chicken and corn frittata

Chicken and corn frittata

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Left-over cooked chicken is re-invented in this stylish frittata.

The ingredient of Chicken and corn frittata

  1. 1 tablespoon olive oil
  2. 2 cups shredded cooked chicken
  3. 3 green onions, finely chopped
  4. 2 medium zucchini, grated
  5. 2 x 125g cans corn kernels, drained
  6. 6 eggs
  7. 1/2 cup pure cream
  8. 1/3 cup grated parmesan cheese
  9. 2 garlic cloves, crushed

The instruction how to make Chicken and corn frittata

  1. 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.
  2. 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.

Nutritions of Chicken and corn frittata

fatContent: 475.849 calories
saturatedFatContent: 33.7 grams fat
carbohydrateContent: 14.9 grams saturated fat
sugarContent: 11 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 31.6 grams protein
sodiumContent: 394 milligrams cholesterol

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