200 g (7 oz) mixed mushrooms, such as chestnut, oyster and shiitake, sliced
1 red pepper, cored, deseeded and chopped
4 spring onions, sliced
3 tablespoons chopped herbs, such as parsley, chives and thyme
125 g (4 oz) low-fat soft cheese with chives
salt and pepper
Heat the oil in a large, nonstick frying pan. Add the chicken, mushrooms, red pepper and spring onions and cook over a high heat, stirring, for 5 minutes or until the chicken is cooked and the vegetables are tender.
Beat the eggs with the herbs and season with salt and pepper. Pour into the pan over the chicken and vegetables and cook gently for about 5 minutes or until set around the edges.
Dot the soft cheese over the top of the frittata and place the pan under a medium grill. Cook until the frittata is just set and the top is golden. Serve warm or cold.