Recipes

Chicken and leek frittata

3 leeks, cleaned and chopped
2 cups diced, cooked cold potatoes
2 cups other diced, failsafe cooked vegetables
3 tbs failsafe oil
4 eggs
[optional: 1/2 cup grated mild or mozzarella cheese if you can manage dairy and amines]
2-3 tbs fresh cream, milk or soymilk
2-3 cups chopped leftover cooked chicken

Use a large ovenproof nonstick pan or a frypan with a high domed lid. Cook leeks in oil over medium heat until transparent. Add potatoes, vegetables and chicken. Beat eggs in a bowl, add cream and cheese. Pour over potato and vegetable mixture. Allow to cook over a gentle heat until the sides and the bottom set then bake in a preheated moderate oven (or cover with lid and continue cooking) for 12-15 minutes. Leave the frittata to set in the pan for 5-10 minutes after cooking.

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