This is another one of my favourite go to recipes. On a busy weeknight or weekend, when we have lots on the go, this makes for a perfect easy and quick to prepare meal. It’s actually faster to make this dinner than it is to pick up a menu and figure out what to order from the local pizza place.
Here, I made this with leftover chicken and rice, but really almost anything goes. I’ve made this dish with pasta, quinoa and almost any leftover vegetables I have on hand. It's a perfect way to use up odds and ends that pile up in the fridge without re-heating and re-serving your leftovers. I love to add some cherry tomatoes and fresh herbs to brighten up the dish and add a hint of freshness to it. Topped with some cheese, this dish is ready to go! Add a big salad on the side and you have the satisfying meal!
2 tbsp water
1 cup leftover chicken, chopped
1 cup cherry tomatoes, sliced in half
3/4 cup leftover rice
1/2 cup grated cheddar cheese
2 tbsp parsley, chopped
1/2 tsp butter
salt and pepper to taste
Melt butter over high heat in a non-stick frying pan.
Add rice and chicken and heat through.
Beat eggs and water until combined.
Add eggs and cherry tomatoes to the pan.
Season with salt and pepper.
Use a heatproof spatula or wooden spoon to mix eggs and ingredients as the eggs begin to cook.
Set oven to broil.
Once eggs set and the edges begin to cook, 3-4 minutes, remove from heat. Top of frittata will still be wet.
Finish frittata under the broiler until browned and eggs are cooked through, 2 minutes.
Remove from heat.
Top with grated cheese and parsley.
Serve with a side salad and some crusty bread.
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