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  • Recipe Room  »  Chicken and corn frittata

    2

    Ingredients

    • 3 teaspoons canola oil
    • 100 g/3½ oz sliced free range chicken breast fillet
    • 1 cup (80 g/2¾ oz) sliced leek (white part only)
    • 1 teaspoon sweet smoked paprika
    • 2 x 50 g/1¾ oz eggs
    • ¼ cup (75 g/2½ oz) creamed corn
    • 1 teaspoon wholemeal plain flour
    • 2 teaspoons chopped chives
    • 2 tablespoons (50 g/1¾ oz) creamed corn, extra

    Salad

    • 3 cups torn baby cos lettuce
    • 1 cup (100 g/3½ oz) finely sliced red capsicum
    • 3 teaspoons salad dressing

    Chicken and corn frittata

    Bake a fruit crumble for dessert , half fill two ovenproof dishes with apple, rhubarb or berries, top with rolled oats, chopped nuts and a sprinkling of sugar and cook with the frittatas until hot– an efficient use of the hot oven.

    Method

    Preheat oven to moderate 180°C (350°F/Gas Mark 4) and grease and line base of 2 x 10cm (4 inch) diameter ovenproof dishes with ovenproof paper.

    Heat oil in a non-stick frying pan over a high heat and brown the chicken for 2–3 minutes. Reduce heat and stir in the leek and cook for 3–4 minutes or until the chicken is cooked and the leek is soft. Stir in the paprika and cook for a further 1 minute.

    Divide mixture between the two prepared dishes. Beat the eggs lightly and mix in the corn, flour and chives and pour evenly over the chicken. Bake for 20–25 minutes or until golden and set.

    Cool for a few minutes and then turn out of the dishes, remove the baking paper and place on warmed serving plates. Serve with the extra creamed corn and salad.

    FOODWISE TIPS:

    • Swap the chicken with canned drained tuna – it reduces the cooking time, tastes great and is kind to the budget!
    • Creamed corn, capsicum and chives on wholegrain toast make a delicious breakfast– it’s a creative use of leftovers.
    • Bake a fruit crumble for dessert , half fill two ovenproof dishes with apple, rhubarb or berries, top with rolled oats, chopped nuts and a sprinkling of sugar and cook with the frittatas until hot– an efficient use of the hot oven.

    Recipe adapted for Foodwise from Eat to Beat Cholesterol by Nicole Senior and Veronica Cuskelly. Available from bookstores and online from www.greatideas.net.au

    Submitted by
    Nicole Senior

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