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.

Ingredients

• 1 tablespoon olive oil
• 2 cups shredded cooked chicken
• 3 green onions, finely chopped
• 2 medium zucchini, grated
• 2 x 125g cans corn kernels, drained
• 4 eggs
• A cup of cream and a cup of milk

Method

1. Lightly fry the onion and zucchini in the olive oil.
2. 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.
3. Cook in a moderate oven for approximately 45 minutes or until set. Serve with salad.