Chicken, Squash & Courgette Frittata
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.
Heat the oil in a non-stick frying pan (approx. 22cm/8.in 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.
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.