30g butter
1 small peeled leek, washed well and thinly sliced
500g pack - Peas, Corn and Capsicum
125g smoked chicken breast fillet, thinly sliced
6 eggs, lightly beaten
1/4 cup chopped fresh herbs (fresh flat leafed parsley, basil leaves and chives)
1/2 cup cream
1/4 cup shredded parmesan cheese
Crisp green salad, for serving
Method
1. Melt butter in a non-stick frying pan and over a medium heat cook leek until softened, approximately 5 minutes, stirring occasionally.
2. Add - Peas, Corn and Capsicum and cook for a further 2 minutes. Gently stir in smoked chicken.
3. Combine beaten eggs, cream and herbs in a bowl and season to taste with salt and pepper.
4. Pour egg mixture over vegetables and cook uncovered over low heat for 10 minutes or until egg mixture is almost set but the top is still runny.
5. Sprinkle frittata with parmesan cheese, transfer to a hot grill and cook for 4-5 minutes or until frittata is golden on top and just set.
6. Stand for 5 minutes before slicing and serving with a crisp green salad.
If smoked chicken is unavailable, substitute with cooked BBQ chicken breast.
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