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Chicken, Squash & Courgette Frittata
Katy Hackforth
2 servings
40 minutes
359
Main, Lunch
A mouthwatering Chicken, Squash and Courgette Frittata recipe taken from the Four Seasons Cookbook.
If you have leftovers from cooking a whole chicken or roasting joint, this is a great way to use up a few pieces of any cooked meat. This light eggy dish makes a tasty lunch, and you can eat up the leftovers cold the next day.
Ingredients
- Cold-pressed rapeseed oil 1 tbsp
- Leek 1, trimmed and sliced
- Prepared butternut squash 150g (5oz), thinly sliced
- Courgette 1 small, trimmed and sliced
- Salt and freshly ground black pepper
- Fresh thyme leaves 1 tbsp (or 1 tsp dried thyme)
- Skinless cooked chicken 110g (4oz), cut into small pieces
- Eggs 5 medium, beaten
- Salad, bread and pickles to serve
- Find this recipe in the Four Seasons Cookbook
Directions
Heat the oil in a non-stick frying pan (approx. 22cm/8in diameter) and fry the leek and squash, stirring, for 2-3 minutes
- Reduce the heat, cover with a lid and cook gently for 15 minutes
- Add the courgette, salt and pepper, thyme and chicken and cook, stirring, for 5 minutes until everything is heated through
- Pour over the eggs and cook gently for about 15 minutes until the mixture is set and cooked through
To cook the last bit of egg on top, cover the pan with a lid for a minute or two or place under a preheated grill for 1-2 minutes
- To serve, turn out onto a board or plate and cut into wedges
- Serve warm or leave to cool
- Accompany with salad, bread and pickles.