This is a nice easy meal that can be eaten hot or cold (I actually prefer it cold the next day!) Great for lunch boxes or picnics too!
I’m using up left over roast chicken but if you wanted to simply buy one chicken breast and grill it that should be enough to do the whole frittata.
1 large or 2 small onions
Left over roast chicken (or one grilled chicken breast)
Small tin of sweetcorn
4 or 5 handfuls of spinach
Dice the onions
Heat a tablespoon of oil in a deep frying pan
Gently cook the onions on a medium low heat for around 10mins
Meanwhile- strip the chicken into bite size pieces (probably best to avoid using the skin)
Add the spinach to the pan and turn the heat up slightly to wilt it
Add the sweetcorn (drained) and the chicken and stir through
Crack the eggs into a mixing jug and add around 150ml of milk (preferably full fat milk!) whisk together with a fork or whisk
Add a teaspoon of thyme and stir through
Pour into the pan
Pop the lid on the pan and cook on a medium heat for around 10mins until it’s almost set on top but still slightly liquidy!
Grate plenty of cheese on top
Then pop under a grill for 5mins or so until the cheese is melted and the egg has just set on top.
Yummy! Serve straight away or leave to cool in the pan and eat later. It slices better when it’s cold.