Chicken and spinach frittata


My favourite type of protein food is eggs. I could never go vegan just because I cannot live without eggs. I always buy organic, free range kind. Well I have an old lady that sells me eggs from her own hens. She even writes dates they were laid with a pencil. How cute is that. So those hens wander around, have a bug or two, greens they choose their own. I have never tasted a better egg. We eat lots of eggs, I’d say about 50-60 a month for our family of three. We love them scrambled, soft-boiled, poached, as omelettes, oh we love them always 🙂 I love making frittatas or tortillas for Mike and Gaba’s work and school, since they taste amazing also when they’re cold. I had some cooked chicken from the broth I was making the previous day and some spinach and this recipe was formed very quickly 🙂 This recipe feeds two people.



4 eggs
bunch of spring onions
three handfuls of spinach
half cooked chicken breast, shredded
olive oil
2 T parmesan
chilli flakes- optional

Preheat oven to 200C/400F. Chop sping onion.Use skillet that can be put in a hot oven. Heat skillet over medium heat, add 2 tablespoons olive oil and fry spring onion for 2 minutes, until translucent. Add chicken and after 30 seconds and spinach. Crack eggs into a bowl, add 1/4 teaspoon of salt, pinch of pepper and mix them with a fork. Add to the skillet. Mix a bit, like you'd with scrambled eggs. Cook for 2 to 3 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with parmesan. Put in the oven and bake until top is puffed and golden. Serve hot or cold.I like to sprinkle it with some chilli flakes.



Leave a Reply

Your email address will not be published. Required fields are marked *