Chicken and asparagus frittata
(at time of publication)
- 400g boneless, skinless chicken breasts
- 300g waxy potatoes, peeled and cubed
- Aromatics (bay leaf, herbs, peppercorns), optional
- 2 shallots, finely sliced
- 400g asparagus, tough ends removed and cut into 3cm lengths
- 1 cup shelled edamame beans
- 6 large eggs
- ½ cup cottage cheese
- 2 tablespoons chopped fresh chives, plus extra to garnish
- ½ cup grated reduced fat cheddar cheese
1 In a large saucepan, place chicken and potato and cover with cold, salted water. Add aromatics if using. Bring to the boil. Remove potato from pan and set aside. Reduce heat and simmer chicken, until cooked through (about 10-12 minutes, depending on thickness of the breasts). Remove chicken, cover and set aside.
2 Meanwhile, spray a 24cm ovenproof frying pan with oil and set over a medium heat. Add shallots and cook, until softened. Add potato, asparagus and edamame and cook for 2-3 minutes.
3 Cut chicken into bite-size pieces. Add to pan and stir to combine ingredients.
4 Preheat oven grill to medium-high. In a bowl, beat eggs and cottage cheese together. Stir in chives and season with a pinch of salt and black pepper. Pour egg mixture into the pan over the vegetables and chicken and cook for about 5 minutes, or until almost set.
5 Sprinkle grated cheese over the mix and place under the grill for about 8-10 minutes, until cheese is melted and golden and the frittata is set. Watch carefully to avoid overcooking. Serve garnished with extra chives.
Make it low FODMAP: Use finely sliced spring onion tips (green leaves only) instead of shallots and green beans rather than asparagus.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
Total fat 20g
–Saturated fat 6g
Dietary fibre 6g
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