Chicken and Tomato Fritatta

Ingredients (serves 4)

• Leftover chicken (see note)
• Leftover garlic (see note)
• Leftover potatoes, onion and garlic (see note)
• Leftover tomatoes (see note)
• 2 teaspoons olive oil
• 1 medium zucchini, halved and sliced
• 8 eggs, lightly beaten
• 2 tablespoons grated parmesan cheese
• Salad leaves, to serve

Method

1. Remove and discard skin and bones from leftover chicken. Remove leftover garlic from skins. Chop chicken, leftover potatoes, onion and garlic. Place in a bowl with leftover tomatoes. Heat 2 teaspoons olive oil in a 20cm (base) non-stick frying pan over medium-high heat. Cook 1 medium halved and sliced zucchini, stirring for 1 to 2 minutes or until softened. Reduce heat to medium. Add chicken mixture. Cook, stirring, for 3 to 4 minutes or until heated through. Preheat grill on medium-high. Pour 8 lightly beaten eggs over chicken mixture. Tilt to spread egg. Reduce heat to low. Cook for 10 to 12 minutes or until almost set. Sprinkle with 2 tablespoons grated parmesan cheese. Place pan under grill. Cook for 5 minutes or until just set. Stand for 2 minutes. Slide onto a plate. Cut into wedges. Serve with salad leaves.