Tuesday, October 19, 2010

Pumpkin, zucchini and chicken frittata

If you like frittata, here is one more recipe of this yummy dish.


350g piece of pumpkin, cut in chunks
1 small size zucchini, thickly sliced
1/2 of 1 roasted or steamed chicken breast, cut into medium size pieces
6 eggs
1/2 cup of milk (skim milk if you want you frittatta to be low fat)
Salt and freshly ground black pepper
A few thyme stems, leaves picked
Nutmeg

Roast pumpkin and zucchini until cooked.
Preheat the oven to 250C.
Spread pumpkin, zucchini and chicken pieces evenly around the medium size roasting dish.
Combine eggs and milk together in a bowl, sprinkle with salt, pepper and thyme leaves and pour the mixture over the pumpkin, zucchini and chicken.
Sprinkle with nutmeg.
Bake in the oven until just cooked.

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