Sunrise Italian Chicken & Veggie Frittata

Method

1. 1

   In a non-stick oven-safe skillet (about 8-10 inches), heat 1 tablespoon of olive oil over medium heat. Add the finely diced onion and sauté until softened and translucent, about 3-4 minutes, releasing its sweet aroma.

2. 2

   Add the 200g of chicken mince to the skillet. Break it apart with a spoon and cook, stirring occasionally, until it's beautifully browned and no longer pink, about 5-7 minutes. Drain any excess liquid if necessary.

3. 3

   Stir in the minced garlic and the dried Italian herbs with the chicken mince. Cook for another minute until the garlic is fragrant, ensuring not to burn it, which would introduce a bitter note.

4. 4

   Add 1 cup of mixed vegetables (thawed if frozen) to the skillet. Cook for 3-5 minutes, stirring gently, until they are tender-crisp and vibrant in color. Season generously with salt and black pepper to taste.

5. 5

   In a medium bowl, whisk together the 6 large eggs with another pinch of salt and pepper until light and slightly frothy. Pour the whisked eggs evenly over the chicken and vegetable mixture in the skillet.

6. 6

   Reduce the heat to low. Let the frittata cook gently on the stovetop for 8-10 minutes, or until the edges are set and about two-thirds of the eggs are firm, but the center still appears slightly runny and glossy.

7. 7

   If your skillet is oven-safe, transfer it to a preheated oven or broiler (200°C/400°F) for 3-5 minutes, or until the top is golden and fully set. Alternatively, cover the skillet with a lid and continue cooking on low heat until firm. Slide the frittata onto a cutting board, slice into wedges, and serve immediately.