Paleo Chicken and Spinach Frittata is perfect for the quick summer time dinner. Delicious healthy and filling, what more could you want? Maybe a glass of white wine to wash it down with!
- 1/4 cup raw chicken breasts (chopped finely)
- 1 small brown onion
- 1 ripe tomato, chopped
- 1 tablespoon butter
- 1/4 cup spinach chopped
- 5 eggs
- 1.5 tablespoons crumbled Feta cheese
- salt and pepper to taste
Preheat your oven to 180 degrees. Grease a 22cm cake or pie tin or 12 muffin hole tins. Heat the butter in a frypan and add the onions. Cook them until they are soft and fragrant. Add the finely chopped chicken breast and cook for a few minutes before adding the spinach. Cook unto the chicken is cooked through and the spinach wilted and hot.
In a separate bowl, whisk the eggs and salt and pepper together. Set aside. Spread the chicken and spinach mixture over the bottom of your pie dish and sprinkle the feta cheese over the top. Carefully pour over the egg mixture. Place in the oven and bake for 25 minutes or until golden.
Recipe Hints and Tips:
- Paleo Chicken and Spinach Frittata is not suitable for freezing.
- You can add what ever vegetables you like to this dish.