Want a great dish for a lazy weekend brunch? Or why not enjoy as a tasty dinner option when served with crisp green salad and olive bread.
- 500g small, new potatoes
- 20g butter, melted
- 1 barbecued chicken, meat removed and sliced
- 1 bunch English spinach – wilted, well drained and chopped
- 200g feta, crumbled
- 10 eggs, lightly beaten
- 50g Parmesan cheese, grated
- 3/4 cup sun-dried tomatoes, drained and sliced
- 1 cup basil leaves, loosely packed and torn
- 20g butter, extra
- Mixed leaf salad
- Olive bread
- Rosemary leaves
Cut potatoes into one cm thick slices and toss in the melted butter. Place on an oven tray and bake at 200ºC for 35 minutes or until crisp and golden.
In a large bowl, combined the remaining ingredients (except the extra butter, salad leaves and bruschetta) and mix well. Stir in the potatoes.
Heat the extra butter in a frying pan and carefully pour in the mixture ensuring that all the ingredients are evenly distributed. Cook over low heat until the frittata is cooked on the base and the centre is almost set.
Place under a hot grill and cook until the top is golden and set. Turn out onto a serving platter and cut into wedges.
Serve warm with the mixed leaf salad dressed with olive oil and balsamic vinegar, as well as the olive bread and a sprinkling of rosemary.