Leftover Chicken Frittata with Creamy Feta Sauce

Use your leftovers for this delicious frittata bake!

Recipe by: Tiffany Kate-Lyn Matthews
Serves: 4
Preparation time: 25 minutes
Cooking time: 30 – 35 minutes

Ingredients:

  • 2 Tbsp olive oil
  • 1 onion, chopped
  • 1 red pepper, chopped
  • 1 green pepper chopped
  • 1 cup mushrooms, sliced
  • 2 Tbsp crush garlic
  • 1 chili, chopped
  • 2 – 3 sprigs fresh thyme
  • 1 ½ tsp paprika
  • ½ cup cherry tomatoes, halved
  • 2 cups baby spinach
  • 6 eggs, beaten
  • ¼ cup milk
  • 4 Large tortilla wraps
  • 2 cups cheddar cheese, grated
  • For the creamy feta sauce:
  • 1 cup plain yoghurt
  • 2-disc plain feta cheese
  • 2 tsp ground cumin
  • 1 ½ Tbsp lemon juice
  • Zest of 1 lemon
  • 1 tsp black pepper

How To Make Leftover Chicken Frittata

  1. Heat oil in a large skillet, add in onions, peppers and mushrooms.
  2. Cook for about 3 minutes then add in garlic, fresh thyme and spices, allow this to cook until fragrant then add in cherry tomatoes and spinach.
  3. Cook until the spinach has wilted, season to taste, then add in shredded chicken give it a good mix and set aside to cool.
  4. In a large bowl add in eggs and milk, beat until well combed.
  5. Spray a pie dish with cooking spray, then place tortilla wraps into the prepared pie dish.
  6. Add the shredded chicken into the prepared pie dish, pour over egg mixture, top with cheese and bake for 25 – 30 minutes and golden brown.
  7. Meanwhile prepare the sauce, add all ingredients into a food processor and blitz until smooth.
  8. Once the frittata is ready, serve immediately with a generous amount of creamy yoghurt sauce and a fresh salad on the side.

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