Chicken and pea frittata squares

Name: Chicken and pea frittata squares
Total time: 40 min
Cuisine: Italian
Ingredients: 8 eggs, large; 250g cooked chicken breast, shredded; 150g frozen peas; 4 spring onions, sliced; 50g parmesan, finely grated; 2 tbsp fresh mint, chopped; 1 tsp olive oil; 0.5 tsp black pepper

Eggs baked with leftover chicken, peas and herbs, then cut into squares that are easy to pack.

Time40 min
LevelEasy
Costabout £0.73 a head
Oven180°C (160°C fan)

6 servings

Ingredients

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8eggslarge
250 gcooked chicken breastshredded
150 gfrozen peas
4spring onionssliced
50 gparmesanfinely grated
2 tbspfresh mintchopped
1 tspolive oil
½ tspblack pepper

Method

1
Heat the oven to 180°C (160°C fan). Line a 20 cm square tin with baking paper brushed with the olive oil.
2
Pour boiling water over the peas, leave for 2 minutes, then drain.
2 min
3
Beat the eggs with the parmesan, mint and plenty of black pepper.
4
Scatter the chicken, peas and spring onions over the base of the tin.
5
Pour the egg mixture over.
6
Bake for 25 minutes until set in the middle and golden on top.
25 min
7
Leave to cool in the tin, then cut into squares. Keeps for 3 days in the fridge.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.