Friday Night Fritatta! with chicken, spinach & fetta – thanks to Amanda

8 Eggs lightly beaten
1 1/2 cups spiral pasta
1 cup of chopped BBQ chook (skin off)
1 small onion, finely chopped
1/2 cup of semi-dried tomatoes, chopped
1 handful of washed baby spinach leaves
1/2 cup finely grated tasty cheese
Handful of crumbled fetta cheese
2 tbsp olive oil

Cook the pasta in a large pan of boiling water until tender. Drain well.
In a bowl combine chicken, semi-dried tomato, onion, tasty cheese and spinach leaves.
Wash and drain pasta and add to the mixture. Pour in the eggs and fold ingredients into each other.
Transfer to frypan/oven proof dish, and use a spoon to smooth out the top of the mixture.
Cumble the fetta over the top.
Cook over medium-low heat for about 8 minutes, until set underneath. Atlernatively, you can bake at 180 degrees for 15 minutes as well.
Then place the pan under a preheated grill for about 10 minutes, until the top is set and golden. Test the top of the frittata with a fork to make sure the egg is fully cooked. Cool slightly, then slide out onto a board.
Serve cut into wedges – the whole family (especially the kids!) love it – clean plates every time 🙂
Beautiful with a salad!