Friday Night Fritatta
Friday Night Fritatta! with chicken, spinach & fetta – thanks to Amanda
8 Eggs lightly beaten 1 1/2 cups spiral pasta 1 cup of chopped BBQ chook (skin off) 1 small onion, finely chopped 1/2 cup of semi-dried tomatoes, chopped 1 handful of washed baby spinach leaves 1/2 cup finely grated tasty cheese Handful of crumbled fetta cheese 2 tbsp olive oil
Cook the pasta in a large pan of boiling water until tender. Drain well. In a bowl combine chicken, semi-dried tomato, onion, tasty cheese and spinach leaves. Wash and drain pasta and add to the mixture. Pour in the eggs and fold ingredients into each other. Transfer to frypan/oven proof dish, and use a spoon to smooth out the top of the mixture. Cumble the fetta over the top. Cook over medium-low heat for about 8 minutes, until set underneath. Atlernatively, you can bake at 180 degrees for 15 minutes as well. Then place the pan under a preheated grill for about 10 minutes, until the top is set and golden. Test the top of the frittata with a fork to make sure the egg is fully cooked. Cool slightly, then slide out onto a board. Serve cut into wedges – the whole family (especially the kids!) love it – clean plates every time 🙂 Beautiful with a salad!