Mixed Mushroom, Herb and Chicken Frittata

cook 20 mins
  • 1 tablespoon olive oil
  • 1 skinless chicken breast fillet, sliced
  • 200 g (7 oz) mixed mushrooms, such as chestnut, oyster and shiitake, sliced
  • 1 red pepper, cored, deseeded and chopped
  • 4 spring onions, sliced
  • 8 eggs
  • 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.
Like This? Try These
More on Food