What’s for dinner? Chicken, mushroom and pepper Frittata
Mushrooms, peppers, parsley and rotisserie chicken make for the perfect crustless quiche, also known as a frittata. It’s the perfect light dinner.
You’ll need: 100g onion, finely chopped; 100g red pepper, finely chopped; 5g parsley, finely chopped; 200g mushrooms, finely chopped; 300g Leftover rotisserie chicken, shredded or chopped; 4 eggs; 750ml milk; 70g Knorr Professional White Sauce Base, 1kg; 5g Robertsons Veggie Seasoning; 100g cheddar cheese, grated.
How to:
Pre-heat oven to 160°C. In a mixing bowl, combine the onions, red pepper, parsley and mushrooms. Grease a half insert and pour the chicken mixture into the insert.
Whisk together the eggs, milk, Knorr Professional White Sauce Base and Robertsons Veggie Seasoning, pour over the chicken mixture, stir lightly.
Top with grated cheese and bake for 30 minutes. Remove from the oven and serve.
Chef’s tip: Use tomatoes and basil to create another frittata variant.
Hint: Save time by weighing all the recipe ingredients before starting the cooking process.
* Recipe by: www.unileverfoodsolutions.co.za.
* Image sourced.
