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Mexican Chicken Frittata


  • 350g Festive/County Fair cooked chicken, skinless and cut into cubes
  • Sunflower oil
  • 3 spring onions
  • 1 garlic glove, peeled and crushed
  • 400g sweetcorn
  • 1 chopped red pepper
  • 4 eggs
  • Small bunch parsley, chopped, plus extra to garnish
  • 1 teaspoon paprika
  • Salt and pepper


  • Heat the sunflower oil in a non-stick frying pan. Add the spring onion and garlic and cook for 1 – 2 minutes, stirring continuously. Stir in the chicken and vegetables and cook for a further 3 – 4 minutes.
  • Whisk the eggs with the parsley, paprika and salt & pepper. Pour the mixture into the pan with the chicken and vegetables and cook for 6 – 8 minutes, or until the underneath is almost set.
  • Place under the preheated grill for 1 – 2 minutes or until the top is set. Serve in wedges.