Serving size: Serves 4-6
Cuisine type: Italian, Modern Australian
Cooking time: Less than 30 minutes
Course: Lunch
Favourite flavours: Chicken, Easy recipes, Pasta

Real Living recipe for BBQ chicken, spinach and pasta frittata.

INGREDIENTS

Salt
Extra virgin olive oil
200g baby elbow pasta
1 small-medium BBQ chicken, skin removed, torn into bite-sized strips
1 small red capsicum, seeds & stalk removed, cut into bite-sized pieces
1 small green capsicum, seeds & stalk removed, cut into bite-sized pieces
5 to 6 spring onions, sliced thinly
3 cloves garlic, peeled & minced
Handful basil leaves, chopped finely
200g baby spinach
10 medium-sized eggs
100g vintage cheddar cheese, grated, plus extra for topping
30g parmesan, grated
Pinch of chilli flakes
Salt & freshly ground black pepper
Lemon wedges (optional)

Equipment
Sharp knife
Chopping board
Grater
Large & small saucepans
Colander
Large bowl
Measuring jug
Whisk
Kitchen spoon
Large, deep frying pan (see Tips)
Spatula

METHOD

Cook pasta Half fill large saucepan with water, add pinch of salt and dash of oil. Bring to a boil over high heat. Add pasta and cook for 8 mins until almost al dente.

Drain and toss in 1 tbsp oil. Allow pasta to cool, then place in bowl with chicken, capsicums, spring onions, garlic and basil. Stir well to combine.

Cook spinach Add ½ cup water to small saucepan. Bring to boil over high heat. Add spinach and cook over medium-high heat for 1 to 2 mins or until just wilted. Drain and squeeze out excess water then chop finely. Add to pasta mix.

Make frittata Crack eggs into measuring jug and whisk.

Add cheeses, chilli, and salt and pepper to taste. Stir together, then pour into pasta mix, coating all ingredients thoroughly.

Cook frittata Heat 1 tbsp oil in frying pan over low-medium heat, then add contents of bowl to frying pan. Cook over low-medium heat for 10 to 15 mins or until eggs are just set. Remove frittata from heat. Turn on grill. Sprinkle handful of extra grated cheddar cheese over frittata. While still in frying pan (see Tips), place frittata under hot grill, cooking until top is golden and bubbling.

Serve frittata hot or cold, with a wedge of lemon on the side (optional).

Tips If you want to make the frittata as a single serve, simply use ¼ of each ingredient, and use just 1 small cooked chicken breast instead of a whole chicken. You will need to use a frying pan that you can place under a hot grill, so be careful if it has a plastic handle.