CHICKEN AND PASTA FRITTATA

Chicken and Pasta Frittata image

A tasty frittata which can be served warm with crusty rolls and a salad or at room temperature at picnics,for take-to-work lunches or in school lunchboxes. Adapted from a recipe I found in the May 2006 issue of the Australian magazine 'super food ideas'.

Provided by bluemoon downunder

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

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Ingredients

2 cups dried macaroni noodles
2 tablespoons olive oil
1 brown onions (for Australians) or 1 yellow onion, finely chopped (for Americans)
4 garlic cloves, finely chopped
1 carrot, peeled, finely diced
1 small red pepper, finely diced
2 cups cooked chicken, roughly chopped
1 teaspoon dried thyme
1/2 cup parmesan cheese
1/2 cup flat leaf parsley, roughly chopped
8 eggs
salt, to taste
fresh ground pepper, to taste

Steps:

Cook the pasta in a large saucepan of boiling salted water, following the packet directions, until tender; drain.
Heat 1 tablespoon of oil in a large pan over a medium heat; add the onion, garlic and carrot and cook for 3-4 minutes or until soft; add the red pepper and cook, stirring occasionally for 1 minute; then transfer the contents of the pan to a large bowl.
Add the chicken, thyme, parmesan, parsley and pasta to the onion mixture; whisk the eggs in a large jug and add them to the pasta mixture; stir until well-combined and season with salt and pepper, to taste.
Heat the remaining oil in the pan over a medium heat and add the pasta mixture to the hot pan; reduce the heat to medium-low and cook the contents of the pan for 8-10 minutes or until the frittata has set around the edges. The centre should still be slightly soft.
Preheat a grill on a medium heat and place the pan under the grill; cook the frittata for 4-5 minutes or until it is golden and set.
Cut into wedges and serve with crusty rolls and a salad.

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