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Chicken and Pasta Frittata

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“A tasty frittata which can be served warm with crusty rolls and a salad or at room temperature at picnics,for take-to-work lunches or in school lunchboxes. Adapted from a recipe I found in the May 2006 issue of the Australian magazine 'super food ideas'.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook the pasta in a large saucepan of boiling salted water, following the packet directions, until tender; drain.
  2. Heat 1 tablespoon of oil in a large pan over a medium heat; add the onion, garlic and carrot and cook for 3-4 minutes or until soft; add the red pepper and cook, stirring occasionally for 1 minute; then transfer the contents of the pan to a large bowl.
  3. Add the chicken, thyme, parmesan, parsley and pasta to the onion mixture; whisk the eggs in a large jug and add them to the pasta mixture; stir until well-combined and season with salt and pepper, to taste.
  4. Heat the remaining oil in the pan over a medium heat and add the pasta mixture to the hot pan; reduce the heat to medium-low and cook the contents of the pan for 8-10 minutes or until the frittata has set around the edges. The centre should still be slightly soft.
  5. Preheat a grill on a medium heat and place the pan under the grill; cook the frittata for 4-5 minutes or until it is golden and set.
  6. Cut into wedges and serve with crusty rolls and a salad.

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