Happy Tuesday guys! Recipe of the day is Chicken & Mushroom Frittata with Herbs & Veggies – delicious and colourful dish that takes a few minutes to make but is so satisfying.
I actually came up with this recipe as I had to use up some leftover chicken and mushrooms. And because it’s Summer and there was quite a lot of fresh herbs in the fridge I thought they’ll taste delicious with the chicken and mushrooms in some kind of frittata.
I have also added a bit of cheese (of course), some fresh chopped tomatoes and peppers. The result was super fresh and aromatic frittata with lots of veggies, herbs and bit of chicken – a very summery dish, and a bery tasty one.
Serve it with a scoop of sour cream for a light and delicious lunch or dinner.
What you need:
- chicken (I used leftovers)
- mushrooms
- eggs
- double cream
- cheese
- green pepper
- tomato
- dill
- basil
- parsley
- butter
- salt and pepper
Here’s how to make this lovely Chicken & Mushroom Frittata with Herbs & Veggies
Ingredients:
- 150g chicken, cooked and shredded
- 3 eggs
- 120ml double cream
- 120g closed cup white mushrooms, sliced
- 2 garlic cloves, crushed
- 30g dill, chopped
- 30g parsley, chopped
- 10-12 basil leaves chopped
- 1 small tomato, diced
- 1 green pepper, chopped
- 100g grated cheese
- salt and pepper to taste
Preparation:
- Preheat the oven to 200C.
- In a bowl, whisk the eggs and cream and season with salt and pepper.
- Stir in the grated cheese.
- Grease a baking tray and arrange all the ingredients apart from the egg mixture.
- Pour the egg mixture on top and bake in the oven for about 25 minutes.
- Serve with sour cream.
Enjoy!
I hope you guys love this recipe as much as we did. Stay tuned for more quick, easy and tasty seasonal recipes coming soon.
Have an amazing week and make sure to treat yourself with some delicious food. xx
Here are a few similar delicious recipe that uses the amazing Summer veggies:
https://mummysfastandeasy.com/2014/08/06/spinach-feta-cheese-tomato-frittata/
