Trying to keep the everyday midweek dinner exciting and interesting is a constant battle that I face.  After a whirlwind of a day filled with school and children’s activities I reach for whatever can be put together with minimum effort.

In my house this usually results in a pasta dish of some sort. My one dish wonder might be nutritious and tick all the requirements for growing children, but it tends to be mundane to make and equally boring to eat. So the whole family heaved a sigh of relief when I came across another Italian masterpiece, the Frittata.

Another easy to make one dish wonder that oozes originality, for one can put together a frittata with whatever you have lying in the fridge. Using the leftover chicken from the Sunday roast, my cheesy chicken frittata is enjoyed by all in the family. I have once again reigned supreme as THE culinary goddess, you can too, just try my Frittata!.

Ingredients

Cup of cooked chicken

Chopped onion

Few cloves of garlic chopped

3-4 boiled potatoes

Grated cheese, as much as you like

2-3 carrots

2 broccoli heads

4 eggs

Method

In a pan, lightly fry the onions and garlic. When they start to sweat, start adding your chopped carrots and broccoli. Add salt and pepper and let them cooked for a few minutes. You can add other vegetables if you prefer.

Stir in your cooked chicken and once everything has amalgamated then take the mixture off the store.

Dab some butter in a baking dish and start putting your frittata together. Take your boiled potatoes and slice thinly, put a layer of potatoes down, then your chicken mixture, followed by a layer of cheese, continue until the dish is full.

In a separate bowl beat the eggs along with some cream. Pour into your baking dish, you might have to make little indentations in the layers for all the egg mixture to sweep through.

Top with some left over cheese, cover and put in the oven until the egg mixture is cooked through and the top is nice and bubbly.

An extremely delicious and versatile dish.

By Mayuri Jayasinghe