2 tbsp vegetable oil
4 shallots, sliced
8 eggs, lightly beaten
1 tsp fresh thyme leaves
2 sprigs fresh rosemary, leaves picked and finely chopped
200g leftover roast chicken, shredded
150g frozen peas, thawed in boiling water for 30 seconds
170g Brie, cut into 1cm cubes
Salt and black pepper, to taste
- Heat half of the oil in an oven-proof frying pan over a medium heat. Add the shallots and cook for 6-8 minutes, stirring occasionally, until softened and lightly browned, adding a splash of water if the pan becomes too dry. Transfer to a plate and allow to cool slightly.
- In a bowl, combine the eggs, thyme, parsley, chicken, peas and Brie. Season with salt and black pepper.
- Preheat the oven to 200˚C/180˚C fan/gas mark 6. Heat the remaining oil in the same pan over a medium heat.
- Add the shallots to the egg mixture and stir. Pour into the pan and cook over a medium-low heat for 4-5 minutes, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, until the outsides of the frittata are just set but the centre is still wobbly.
- Transfer to the oven and cook for 25 minutes or until the frittata is set.
- Remove from the heat and allow to rest for 4-5 minutes, then transfer to a chopping board and cut into wedges. Serve warm or at room temperature.
Per serving: 385kcals, 29.8g fat (10.4g saturated), 9.7g carbs, 2.8g sugars, 19.6g protein, 3.1g fibre, 0.349g sodium
MAKE IT YOURS:
Try adding some crispy cooked bacon pieces for an added flavour boost!
Not sure what to serve with your frittata? It can easily be a meal on its own, but if you fancy a bit on the side, there are plenty of options. Depending on the mealtime, we love chips, wedges, toast, green salad, pickled vegetables, roasted vegetables, fruit salad, crusty baguettes or garlic bread! The serving sizes here allow for sides to be served (or for some to be left over), so if you’re planning to enjoy the frittata by itself it will serve fewer people.
Here’s some cooking tips…