Chicken and Red Pepper Frittata
This frittata is best served at room temperature – add a tomato and basil salad, drizzled with a little balsamic vinegar. It makes a fabulous packed lunch if you’re bored with sandwiches.
Serves: 4
Points® per serving: 7
Cooking time: 30mins
Ingredients
300 g (10½ oz) new potatoes, quartere
Calorie controlled cooking spray
2 x 125 g (4½ oz) skinless, boneless chicken breasts, cubed
2 red peppers, de-seeded and cubed
A bunch of spring onions, sliced thickly
100 g (3½ oz) frozen peas
6 eggs
Salt and freshly ground black pepper
Instructions
Add the potatoes to a pan of boiling water and simmer for around 10 minutes or until tender.
Meanwhile, spray a 28 cm (11 inch) non-stick frying pan with the cooking spray. Stir-fry the chicken and peppers for 4–5 minutes over a high heat until the chicken is cooked through.
Add the spring onions and peas and cook for 2 minutes, stirring.
Beat the eggs with 2 tablespoons of cold water in a mixing bowl. Season. Drain the potatoes and tip into the egg mixture, along with the frying pan contents. Stir gently to combine.
Preheat the grill. Use kitchen towel to wipe out the frying pan, then spray with the cooking spray again. Add the frittata mixture to the pan and cook over a low to medium heat for 10 minutes or until nearly set, gently loosening the edge of the frittata from the pan.
Pop the frying pan under the grill (protecting the pan handle from the heat if necessary) and cook for 3–5 minutes until the top is golden brown.
Serve the frittata cut into wedges.