Hearty Italian Chicken & Vegetable Frittata

Method

1. 1

   Preheat your oven to 180°C (350°F). Roughly chop the battered onion rings into smaller pieces for easy incorporation. If using frozen vegetables or corn, ensure they are thawed and drained.

2. 2

   Heat one tablespoon of olive oil in a 25cm oven-safe non-stick pan over medium-high heat. Add the chicken mince, breaking it apart with a spoon, and cook until beautifully browned and no longer pink, about 5-7 minutes. Season generously with a pinch of salt and pepper.

3. 3

   Stir in the thawed Mix Vegetable 3 Way, sweet corn, and the chopped onion rings. Sauté for another 5 minutes, allowing the vegetables to tenderize slightly and the onion rings to soften, imparting their savory flavor.

4. 4

   While the vegetables cook, crack the eggs into a large bowl. Whisk vigorously until the yolks and whites are fully combined and slightly frothy, then season with another pinch of salt and pepper.

5. 5

   Evenly spread the chicken and vegetable mixture in the pan. Pour the whisked egg mixture over the top, ensuring it covers all the ingredients. Reduce the heat to medium-low.

6. 6

   Cook on the stovetop for 5-7 minutes, until the edges of the frittata begin to set and lift from the pan, and the bottom is lightly golden.

7. 7

   Carefully transfer the pan to the preheated oven. Bake for 10-15 minutes, or until the frittata is puffed, set in the center, and golden-brown on top. A toothpick inserted into the center should come out clean.

8. 8

   Remove the frittata from the oven and let it rest in the pan for a few minutes. It will gently deflate. Slide it onto a cutting board, slice into wedges, and serve immediately, enjoying the rustic Italian flavors.