This is a delicious and easy frittata. I used the leftovers from a barbecue chicken and tossed in some tasty vege.

Best of all, you can make it up and freeze it for later. It’s a wonderful treat for family and friends. Serve it with a spring salad.

Serves 6.

Ingredients

• 10 eggs
• 600ml thickened cream
• 1/2 cup Parmesan, grated
• 1 garlic clove, crushed
• 1 spring onion, finely chopped
• 1 cup shredded cooked skinless chicken
• 60g baby spinach leaves, torn
• 250g tub ricotta
• 200g punnet red grape tomatoes, halved

Method

1. Preheat oven to 160C/140C fan-forced. Grease a 1.25 litre round pie dish or oven proof frying pan.
2. Whisk eggs, cream, Parmesan, garlic and onion in a large jug. Season with salt, as desired.
3. Scatter chicken and spinach over base of prepared dish. Pour over the egg mixture.
4. Dollop with large spoonfuls of ricotta. Top with tomatoes.
5. Bake for 50 minutes or until just set in the centre and golden on top. Set aside for 10 minutes to cool slightly.