A thick, golden baked frittata loaded with chicken, cheese, parsley, and spices, sliced into squares and served as an appetizer or main.
Ingredients
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8 eggs
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200g cooked chicken, shredded
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150g grated Gruyere cheese
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1 large onion, diced
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3 tbsp fresh parsley, chopped
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1 tsp ground turmeric
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1/2 tsp ground nutmeg
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1 tsp baking powder
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2 tbsp olive oil
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Salt and pepper
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Butter for greasing
Instructions
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1
Preheat oven to 180C and grease a deep baking dish with butter. Saute diced onion in olive oil until golden.
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2
Beat eggs in a large bowl, add turmeric, nutmeg, baking powder, salt, and pepper. Whisk until well combined.
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3
Fold in shredded chicken, sauteed onion, grated cheese, and chopped parsley. Mix until evenly distributed.
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4
Pour mixture into the greased baking dish and spread evenly. The mixture should be about four centimeters deep.
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5
Bake for thirty-five to forty minutes until the top is deeply golden and a knife inserted comes out clean.
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6
Let cool for ten minutes, then cut into squares or diamond shapes. Serve warm or at room temperature.
Did You Know?
Tunisian tajine is nothing like Moroccan tagine; it is a baked egg dish closer to Italian frittata than any stew.