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Oven-baked Frittata

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Oven-baked Frittata

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Oven-baked Frittata
Serves 4
Prep time 25 minutes
Cook time 30 minutes
Total time 55 minutes
Allergy / Intolerance Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates
Suitable for RPAH Elimination Diet - Amines Allowed, RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge
Meal type Lunch, Main Dish
Misc Child Friendly, Pre-preparable, Serve Cold, Serve Hot
Easy, oven-baked frittata. Great for using up left overs.

Ingredients

  • 2 Medium potatoes (peeled and thinly sliced)
  • 2 tablespoons sunflower oil
  • 1 Medium leek (thinly sliced)
  • 2 teaspoons minced garlic
  • 1/4 Small red or green cabbage (finely chopped)
  • 1/2 Large zucchini (peeled and grated, squeeze out the excess liquid)
  • 1 Large carrot (grated)
  • 3 cups cooked chicken (diced)
  • Salt
  • 8 eggs
  • 1/2 cup thickened cream

Directions

1. Preheat the oven to 200°C and lightly grease a 5cm deep, 20cm square oven-proof dish.
2. Cook the potatoes until tender (microwave, steam or boil) and set aside.
3. Heat the oil in a non-stick frying pan over medium heat. Add the leek and garlic and cook for 2 to 3 minutes. Add the cabbage and zucchini and cook until tender.
4. Stir in the carrots and chicken and heat through. Season with salt.
5. Place half the potatoes in the bottom of the prepared dish in a single layer. Spread half the chicken mixture over the top. Repeat with the remaining potato and chicken mixture.
6. In a separate bowl whisk together the eggs and cream. Gently pour the egg mixture over the vegetables and chicken.
7. Bake in the oven for 20 to 30 minutes until the egg mixture is set and golden brown on top.
8.
Let it rest for 5 minutes before serving.
Oven-baked Frittata

Note

Moderate Salicylates, Low Glutamates, Low Amines

Variation:

  1. use sour cream instead of thickened cream.
  2. replace any of the raw vegetables with left over cooked vegetables.
  3. use cooked and chopped FAILSAFE sausages instead of chicken.

 

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