Chicken And Mushroom Breakfast Frittata Slice

Serving: 335 g

Ingredients

• chicken breast80 g
• eggs110 g
• mushrooms60 g
• spinach40 g
• parmesan12 g
• onion25 g
• olive oil8 g

Recipe steps

1. Dice the chicken breast small and brown it in an ovenproof pan with the onion and thyme.
2. Add the sliced mushrooms and cook hard until their water has gone and they colour.
3. Wilt in the spinach, then spread everything into an even layer.
4. Pour over the beaten, salted eggs, scatter with parmesan and cook on low until the edges set.
5. Finish under a hot grill for 3 minutes until puffed and golden, then rest and cut a wedge.

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