Frittata with chicken, spring onions and mustard greens

Frittata with chicken, spring onions and mustard greens

This frittata, when served with a side salad, makes for a quick, light meal. The leftovers are ideal for a quick breakfast too.

• mustard greens, chiffonade
• spring onions, finely sliced
• 1 1/2 chicken breasts, poached and shredded finely
• 8 farm-fresh eggs, lightly whisked
• shredded mozzarella
• salt and pepper (at every step)

-Heat the oven to 425 degrees.

-Place a 12-inch cast-iron or non-stick skillet over medium-high heat. Spray well with olive oil.

-Cook the greens until wilted. Turn down the heat to medium.

-Evenly spread the greens over the pan. Sprinkle with spring onions and chicken.

-Evenly pour in the eggs and sprinkle with cheese.

-Cook over medium heat until the eggs are firm on the exterior.

-Place the skillet in the oven and cook until the eggs are set.

-Carefully flip the frittata onto a plate and then slide it onto a cutting board. Cut into wedges.

*Use less ingredients if you are using a smaller skillet.

*I actually poached 4 chicken breasts and saved the rest of the cooked chicken for chicken salad. I also saved the delicious poaching liquid to drank as broth- which was so soothing on my sore throat.