Chicken and basil frittatas

  • 20 mins cooking
  • Makes 4 Item
  • Print


Chicken and basil frittatas
  • 1 cup (160g) shredded barbecued chicken
  • 1/3 cup fresh basil, finely shredded
  • 6 eggs
  • 1/2 cup (125ml) pouring cream


Chicken and basil frittatas
  • 1
    Preheat oven to 180°C (160°C fan forced). Oil four holes of a six-hole (¾-cup/180ml) texas muffin pan. Cut four 15cm (6-inch) squares from baking paper, press squares into pan holes.
  • 2
    Divide chicken and basil into paper cases. Whisk eggs and cream in medium jug, season. Pour egg mixture into paper cases.
  • 3
    Bake frittatas about 20 minutes or until set.

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