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
  • 2 medium zucchini, grated
  • 2 x 125g cans corn kernels, drained
  • 4 eggs
  • A cup of cream and a cup of milk


  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.


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