Chicken and Tomato Frittata

INGREDIENTS

• 400g Chicken Thigh
• 6 Egg
• 300g Tomato
• 60g Onion
• 4 tsp Olive Oil
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 0.5 tsp Dried Oregano

STEPS

1. 1

   Preheat the oven to 190°C. Cut 400g of chicken thigh into small, even pieces. Keep the raw chicken separate from other ingredients and wash the knife and board thoroughly after use.

2. 2

   Heat 4 tsp of olive oil in a 20 cm ovenproof nonstick frying pan over medium heat. Add 400g of chicken thigh and cook for 16 to 20 minutes, turning regularly, until the pieces are cooked through, the juices run clear, and no pink remains in the thickest piece. Transfer the chicken to a clean plate.

   ⏱ 16 min

3. 3

   Add 60g of onion (chopped) to the same pan and cook for 3 minutes until softened. Add 300g of tomato (diced), and cook for 2 minutes until slightly softened.

   ⏱ 5 min

4. 4

   Whisk 6 eggs (beaten) with 1 tsp of salt, 0.5 tsp of black pepper, and 0.5 tsp of dried oregano. Return the cooked chicken to the pan, pour in the egg mixture, and cook on the hob for 2 minutes without stirring, until the edges begin to set.

   ⏱ 2 min

5. 5

   Transfer the pan to the oven and bake for 8 to 10 minutes, until the center is fully set, lightly puffed, and no liquid egg remains. Rest for 2 minutes, then loosen the edges and slice into four portions.

   ⏱ 8 min