Chicken and pasta frittata

Chicken and pasta frittata

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Finish this vegetable, pasta and chicken frittata under the grill for a golden topping.

The ingredient of Chicken and pasta frittata

  1. 2 cups dried macaroni pasta
  2. 2 tablespoons olive oil
  3. 1 brown onion, finely chopped
  4. 1 carrot, peeled, finely diced
  5. 1 small green capsicum, finely diced
  6. 2 cups cooked chicken, roughly chopped
  7. 1/2 cup grated parmesan cheese
  8. 1/2 cup flat-leaf parsley leaves, roughly chopped
  9. 8 eggs

The instruction how to make Chicken and pasta frittata

  1. Cook pasta in a large saucepan of boiling, salted water following packet directions, until tender. Drain.
  2. Heat 1 tablespoon oil in a large frying pan over medium heat. Add onion and carrot. Cook for 3 to 4 minutes or until soft. Add capsicum. Cook, stirring occasionally, for 1 minute. Transfer to a large bowl.
  3. Add chicken, parmesan, parsley and pasta to onion mixture. Whisk eggs in a large jug. Add to pasta mixture. Stir until well combined. Season with salt and pepper.
  4. Heat remaining oil in the frying pan over medium heat. Add pasta mixture to hot pan. Reduce heat to medium-low. Cook for 8 to 10 minutes or until set around edges (centre should still be slightly soft).
  5. Preheat a grill on medium heat. Place frying pan under grill. Cook for 4 to 5 minutes or until golden and set. Cut into wedges and serve.

Nutritions of Chicken and pasta frittata

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calories: https://schema.org
calories: NutritionInformation

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