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Ingredients

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Step 1:

  • Onion (finely chopped) 100.0 g
  • Peppers (finely chopped) 100.0 g
  • Parsley (finely chopped) 5.0 g
  • Mushrooms (finely chopped) 200.0 g
  • 300 g Leftover rotisserie chicken (shredded or chopped)
  • Egg 4.0 pc
  • Milk 750.0 ml
  • Knorr Professional White Sauce Base, 1 kg
    Knorr Professional White Sauce Base, 1 kg
    70.0 g
    Added to cart: Knorr Professional White Sauce Base, 1 kg
  • Robertsons Veggie Seasoning
    Robertsons Veggie Seasoning
    5.0 g
    Added to cart: Robertsons Veggie Seasoning

Step 2:

  • Egg
  • Milk
  • Knorr Professional White Sauce Base, 1 kg
    Knorr Professional White Sauce Base, 1 kg
    Added to cart: Knorr Professional White Sauce Base, 1 kg
  • Robertsons Veggie Seasoning
    Robertsons Veggie Seasoning
    Added to cart: Robertsons Veggie Seasoning

Step 3:

  • Cheddar cheese (grated) 100.0 g

Preparation

  1. Step 1:

    • Pre-heat oven to 160 °C. In a mixing bowl, combine the ingredients. Grease a half insert and pour the chicken mixture into the insert.
  2. Step 2:

    • Whisk together the eggs, milk, Knorr Professional White Sauce Base and Robertsons Veggie Seasoning, pour over the chicken mixture, stir lightly.
  3. Step 3:

    • Top with grated cheese and bake for 30 minutes. Remove from the oven and serve.
  4. Chef's Tip:

    • Use tomatoes and basil to create another frittata variant.
  5. Hint:

    • Save time by weighing all the recipe ingredients before starting the cooking process.