Creamy Chicken and Artichoke Frittata

cook 30 mins
  • 325 g (11 oz) spaghetti
  • 6 eggs
  • 100 g (3 1/2 oz) crème fraîche
  • 2 shop-bought roasted chicken breasts
  • 25 g (1 oz) Parmesan cheese, grated
  • 175 g (6 oz) artichoke hearts in oil or brine, drained and cut into wedges
  • 2 spring onions, sliced
  • handful of basil leaves, chopped
  • small handful of mint leaves, chopped
  • 2 tablespoons olive oil
  • salt and pepper
  • Cook the pasta in a saucepan of salted boiling water according to the pack instructions until al dente.
  • Meanwhile, whisk together the eggs and crème fraîche in a large bowl and season well. Tear the chicken into shreds, discarding the skin, and mix in with the Parmesan, artichokes, spring onions, basil and mint.
  • Drain the pasta, then cool slightly under cold running water and drain again. Mix together with the egg mixture and season well.
  • Heat a large nonstick frying pan over a medium heat, then add the oil. Tip in the pasta mixture, smoothing over the surface with a spoon. Leave to cook over a medium heat for 20 minutes until just set. Serve cut into wedges.
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