This recipe holds enough for 2 servings and only takes you half an hour to make – perfect for value student cooking!
Here’s what you need:
- 3 eggs,
- 1 chicken breast – diced,
- Half a bell pepper – diced,
- Half a white onion – diced,
- Peas and sweetcorn or any other vegetables you have around
- Chorizo (optional)
- Oil or cooking spray
- Any cheese for topping
- Half a chicken stock cube
- A little salt and pepper
- A dash of milk
The great thing about frittata is that you can change it all up! To all you vegetarians out there – why not swap the chicken and chorizo for mushrooms and tomatoes instead?
Directions:
- First, preheat the oven to 200C/Fan 180C/Gas 6 and sweat your onions and peppers in an oiled pan. (This is the best time to add your seasoning.)
- Once the onions and peppers have become soft, add the chorizo and let it sizzle for a few minutes.
- Next, add the rest of your vegetables and when they have cooked add it all to your baking dish. You need one with sides so that it can hold the eggs.
- In another bowl whisk some eggs with a dash of milk. Whisking your eggs for a little longer than usual will make them fluffier.
- Pour the egg mixture into the baking dish as well and give it a little stir.
- Finally put it in the oven for 20-25 minutes.
You know it’s cooked when you can run a knife through it and there is no raw egg.
Drizzle the frittata with sriracha sauce to add extra flavour and enjoy!
