Chicken and Bacon Dinner Frittata

Homely, hearty and delicious. Make extra and put it in the fridge for lunch tomorrow!!!

Serves 4-6

500g chicken thighs, trimmed and diced

1 tsp ground cumin

8 bacon strips, excess fat removed, diced

1 zucchini, grated, excess juices squeezed out

3 spring onions, green parts only, finely sliced

Large handful of baby spinach

1 tsp chilli flakes

1 cup fresh parsley, roughly chopped

100g gluten-free pasta, cooked

6 eggs

¼ cup lactose-free milk

1 cup grated cheddar

¼ cup grated parmesan

Preheat oven to 180C.

Heat a large frypan over medium-high heat. Add bacon and cook, stirring, until fats have released. Add chicken and cumin and cook until chicken is almost cooked through. Add zucchini, spring onions and spinach and cook until spinach is wilted. Discard excess liquids from the pan. Stir through chilli, parsley and cooked pasta.

In a separate bowl, whisk together eggs, cheddar and lactose-free milk. If you are using an oven-proof frypan, add the egg mixture to the chicken mixture and stir through. If your frypan is not oven-proof, transfer chicken mix into an ovenproof dish and pour egg over top. Sprinkle shaved parmesan on top and place dish in the oven for 30 minutes, or until the egg is cooked all the way through.

Serve in slices with salad.