Roasted Chicken and Vegetable Frittata

Chicken & Vegetable Fritatta

Ingredients

1 dozen free range eggs mixed well in a deep bowl
2 cups of sliced button mushrooms
2 cups of washed baby spinach leaves
2 cups of washed and sliced thin zucchini rounds
2 cups of feta cheese diced small
1 raw beetroot freshly grated
½ roast chicken shredded
Olive oil spray
Salt and Pepper to taste

Method

*Heat your oven to 180 degrees not fan forced or 160 degrees fan forced

  1. Line a medium sized deep baking tray with two layers of baking paper using olive oil spray to keep them in place ( spray the tray, place one layer of paper on top and spray that paper and then lay the other paper on top of this)
  2. Lay the chicken over the bottom of the tray followed with the mushrooms, spinach, zucchini rounds and the beetroot, and then pour the egg over the top of the chicken and vegetable
  3. Spread the feta cheese over the top of the dish and sprinkle with ground salt and pepper
  4. Bake in the oven until golden brown and firm, the egg mix needs to be cooked all the way through
  5. Let cool slightly, mark cutting lines across the top and carefully lift out of the tray, peel the paper from the bottom of or just scoop out of the tray to eat

Equipment

Medium deep baking tray, measuring cup, whisk, deep bowl, baking paper, chopping board, grater, cooks knife

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Raspberry Muffins – Gluten Free

Raspberry Muffins

Serves: 6 medium or many small

Ingredients

2 cups of Orgran self-raising flour (sieved) (if using different GF flour the mixture will alter slightly when cooking)
½ cup of brown sugar
¼ cup of stevia
1 tea spoon of baking powder aluminium free (sieved)
½ cup of grape seed oil or vegetable oil
1 cup of low fat milk – (Options) – Lactose free milk; Full cream milk; Soy milk
2 cups of fresh raspberries (or defrosted frozen raspberries)
1 tablespoon of desiccated coconut
Coconut oil spray

Method

  1. In a deep bowl add the sugar, stevia, baking powder and flour; give it a good stir so it is all combined
  2. Make a well in the centre; add the oil and milk then gently fold in all the dry ingredients with the wet ingredients, the mixture should be thick and well combined, and then gently fold in the berries until all the ingredients are mixed through
  3. Place a small amount of the mixture into the lined muffin tray using the desert spoon, spray the tops of the muffins with coconut oil, sprinkle a small amount of the desiccated coconut on the top and place in the oven, and cook until golden brown

Equipment

Deep Bowl, Plastic scraper, Measuring cup, Tea spoon, Desert Spoon, Wooden spoon, Patty cake liners, Medium Muffin Tray