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Chicken, Squash & Courgette Frittata

Chicken, Squash & Courgette Frittata

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.


5/5

Serves 2

40 mins

Chicken, Squash & Courgette Frittata

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

Instructions

1

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.

2

Add the courgette, salt and pepper, thyme and chicken and cook, stirring, for 5 minutes until everything is heated through.

3

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. Alternatively, place under a preheated grill for 1–2 minutes.

4

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.


Cook’s Tips

For a veggie version, leave out the chicken; once the frittata is cooked, sprinkle the top with grated cheese and flash under the grill if you like. Alternatively, add sliced cooked veggie sausages instead of the chicken.

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I look after communications and marketing at Dairy Diary. I’m a busy mum and love home baking and cooking for my family. In my spare time I enjoy visiting the theatre, eating out with friends and exploring the great outdoors!

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