Leftover corn and chicken frittatas

Are you wondering what to do with leftover chicken? Why not make a chicken and corn frittata for lunch? This recipe is great if you don’t want those precious leftovers to go to waste.


1 tablespoon olive oil

2 cups shredded cooked chicken

3 green onions, finely chopped

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2 medium zucchini, grated

2 x 125g cans corn kernels, drained

4 eggs

A cup of cream and a cup of milk


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Lightly fry the onion and zucchini in the olive oil.

In a large bowl combine the eggs,cream and milk,  corn kernels, chicken and sautéed veg. Mix well then pour into a 9inch pie plate.

Cook in a moderate oven for approximately 45 minutes or until set. Serve with salad.


Thanks to Coles for the image and Jennifer Lockhart for sharing this!