chicken, sweet potato & pinenut frittata | recipe

IMG_20130324_161957 Chicken, sweet potato, mushroom & pinenut tartlet

IMG_20130324_175843 Chicken, mushroom, pinenut & sage tartlet

I got inspired to do some last weekend for the week’s meals ahead! Here is the recipe for my original creation!

CHICKEN, SWEET POTATO & PINENUT FRITTATA

INGREDIENTS

  • 4 eggs
  • ½ cup light cream
  • ½ cup grated cheese (Havarti is good)
  • 1 large sweet potato; cut into cubes & roasted in the oven
  • 1 medium chicken breast; cut into cubes & pan fried til cooked
  • 6 large button mushrooms; diced
  • Handful flat-leaf parsley
  • 2 tbs pinenuts; lightly toasted
  • Sea salt & cracked pepper to taste
  • ½ tsp rosemary or Italian herbs
  • 1.5 sheets store bought low-fat shortcrust pastry; thawed
  • Cooking spray oil

TOOLS

  • 20 inch frittata pan
  • Large baking tray
  • Baking weights (or rice)
  • Baking paper

METHOD

Pre-heat the oven to 180°C/356°F (fan-forced). Spray the frittata pan with cooking oil and line with the shortcrust pastry. Top with baking paper and weigh down with baking weights (or rice). Bake in the oven for 10-15 minutes (until there is a hint of golden). Remove from oven, remove weights/rice and cook for another 5-10 minutes until golden. Remove from oven and when cooled, remove from tin and place on a large baking tray. Turn the oven down to 120°C/248°F (fan-forced).

baking

Lightly whisk the eggs then stir in the cream & cheese. Add the salt, pepper & rosemary/herbs. Scatter the cooked ingredients (chicken, sweet potato & pinenuts) and the mushrooms in the prepared tart shell then pour over the wet mix. Randomly push the parsley into the mixture and top with pinenuts.

Bake in the oven (120°C/248°F) for 30 minutes.

[variation: top with sage before baking the filled tart in the oven with butter pan fried sage]

20130324_182745

serve with salad for a perfect meal!

20130324_183806

And good news! My recipe is going to be featured on the Project Cookbook blog!

Enjoy! 

signature - melly xox

Published by thisismelly

Mel @thisismelly lives a life of adventure, gets lost in farmer’s markets, regularly indulges in movies, loves to whip up gourmet meals in the kitchen, swears that one day she will learn to speak French properly, adores candles and fresh flowers, married her high school sweetheart, visited 19 countries and counting, fears an apocalyptic rage-virus, regularly spoils her cavoodle Harley, loves walking along the harbour, is decorated with ink, muddles her right & left, seasonally switches between blonde and brunette, has soul-mates, favours painted nails & dangly earrings, always orders the 'plateau de fromages', is obsessed with British or Scandinavian crime fiction, detests creepy-crawlies & people who take too long to order coffee, gives terrible directions, makes up crazy dances for her devilishly handsome husband, believes in good, would always be dressed in Saint Laurent, Gucci & Chloe if she could, adores Tex-Mex & Japanese, loves the smell of rain & evening jasmine, may be addicted to Instagram&Pinterest, is always on the hunt for a really good macchiato, is James Taylor’s biggest fan, gets rowdy with tequila, dreams every night, takes pickles, jalapeños & dried fruit for movie snacks, would hate a world without French champagne, adores Pantone 1765, almost always wishes she was lying on the sand in the sun, is an inconsistent Paleo convert and although she is a hopeless Francophile she will forever be smitten with Sydney.

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