Chicken frittata
<p>Traditionally an Italian dish, a frittata is a great way to use up your eggs and any extra veggies you have. This variation makes a great, filling dinner that will do you for a couple of nights. Feel free to experiment with whatever’s on hand.</p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<ul>
<li>1 small sweet potato, peeled and chopped into small chunks</li>
<li>350g chicken breast, cut into small chunks</li>
<li>3 tablespoons olive oil</li>
<li>1 red capsicum, chopped into small pieces</li>
<li>½ cup broccoli, chopped into small pieces</li>
<li>8 cherry tomatoes</li>
<li>8 eggs, beaten</li>
<li>Salt and freshly ground pepper to taste</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method:</span></strong></p>
<ol>
<li>Place the sweet potato into a microwave-safe bowl and microwave for 5 minutes, or until it’s almost tender. </li>
<li>Add two tablespoons of olive oil to a large oven-safe frying pan and cook the sweet potato over a high heat for about five minutes, or until the pieces are lightly brown. Place the potato onto a paper towel-lined plate.</li>
<li>Add the remaining oil to the pan and cook the chicken for a few minutes, until it is browned slightly. Add the capsicum and broccoli and cook for another minute, stirring. Return the sweet potato to the pan.</li>
<li>Pour in the eggs and tomatoes, and season with salt and pepper (or your choice of herbs). Cook over a medium heat for eight to 10 minutes.</li>
<li>As the eggs begin to set, pull the edges of the frittata up using a spatula and tilt the pan to redistribute the uncooked egg.</li>
<li>Preheat your grill to a high setting. When the eggs are almost completely set, slide the pan into the grill and cook until the top is golden brown.</li>
<li>Slide the frittata out of the pan and serve hot or cold.</li>
</ol>
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