I haven’t made an egg bake in years, but have been meaning to for such a long time. The idea has been sitting with me for ages, so I decided to bite the bullet and go for it. I had my sister in law stay with us, so i decided to do something different from my typical experimentive salads. Needless to say, i didn’t realise it would take over an hour in the oven….. I really wasn’t sure how it would turn out, and started to question myself…. why did i choose to make something i haven’t made in years on this night of all nights? But to my amazement…. and to everyone else’s I might add…… this turned out really nice. Infact so nice that my fussy sister in law had seconds! Which is a first! Would I make it again? Yes i would. But I’d change the vegetables and cheese purely for variation.
Ingredients
2 Organic Chicken Breasts
Extra Virgin Olive Oil
1 green and 1 red Pepper (capsicum) – cut into bite size pieces
1 sm red Onion – Sliced thinly
20 Cherry Tomatoes
15 Sundried tomatoes – washed to remove most of the oil and sliced and diced
6 Spring Onions – thinly sliced
4 Garlic Cloves – sliced and diced
35g Basil – leaves only – cut thinly
200g Spiral or Penne Pasta
16 Organic med Eggs
150g Blue Cheese
2 heaped Tbs Greek Yogurt
½ tsp Harissa
1 tsp Dried Oregano
Cracked Pepper
Rock Salt
Instructions
Wash the Chicken breast, cut any excess white fat. Pre-heat a frying pan on the lowest heat for approx 5 minutes.
Spray some Extra Virgin Olive oil on the chicken and cook on the lowest heat, approx 3-5 min each side or until breast turns white half way thru, then turn and cook again for 3-5 minutes.
Remove, allow to cool, then cut into small bite size pieces – put aside.
Meanwhile bring a saucepan of salted water to boil, add the pasta and cook until al Dante.
Pre heat the oven to 200 degrees Celsius – fan forced oven. Line a spring form pan with baking paper (parchment paper) – put aside.
Place a large empty baking dish in the centre of the oven – this baking dish must preheat with the oven.
This baking dish must also be big enough to fit the spring form pan inside it.
Break all the eggs into a large bowl, and whisk. Add the Yogurt, Harissa, Oregano and season, whisk again.
In a very large bowl, add all the vegetables, chicken, spring onions, basil and pasta. Using a large spoon, stir to combine.
Pour over the egg mixture and stir. Taste and season again.
Crumble the blue cheese into the mixture and fold. Pour the whole mixture into the lined spring form pan.
Cut any baking paper that is sticking out too much.
Place the spring form pan into the baking dish which is in the oven and bake for ½ an hour then cover with foil and bake for a further 45 minutes or until egg is fluffy and the center feels firm and springy.
The surface of the frittata should also be golden brown in colour.
Allow to cool for approx 10-15 minutes before cutting. Serve with a light leaf salad.
Enjoy!