Ingredients For the frittata 2 slices bacon, cut into small pieces
¾ cup potatoes cut into small cubes
1 shallot, chopped
3 large eggs
¼ cup water
¼ tsp salt
Dash of pepper
1¼ cups frozen broccoli florets, thawed
½ cup cheese, grated
For the chicken About 650 g breasts or 3 large ones
2 tbsp olive oil
2 tbsp butter
3 tbsp chives, chopped
Juice of ½ a lime
2 tbsp brandy
3 tbsp fresh parsley
2 tsp Dijon mustard
¼ cup chicken soup
Method For the frittata
Put the bacon pieces into a frypan and cook over a medium to high heat for about 5 minutes, or till they are browning.
Add the onions and potatoes, and cover.
Cook, stirring occasionally, until tender - about 6 minutes.
Beat the eggs, the water, and some salt and pepper.
If you want all of the vegetables to be fully covered, add an extra egg
Stir in the broccoli and ¾ of the cheese. Cover once again.
Cook until it is set - about 7 minutes.
Remove it from the heat and sprinkle with the remaining cheese, and cover.
Let it stand until the cheese melts, and then slice and serve.
Also nice to eat cold and/or for lunch boxes, and can be easily reheated.
For the chicken
Slice the thick breasts into thinner ones, and put between Glad Wrap.
Beat with a mallet or meat cleaver until they become larger and thinner, and sprinkle with salt and pepper.
Heat 1 tbsp each of the oil and butter in a large frypan.
Cook the chicken over a high heat for a few minutes on each side - do NOT overcook or they will dry out.
Transfer to a warm plate or put in a very low oven.
To the frypan, add the chives, lime, brandy, parsley and mustard and whisk constantly for about 15 seconds.
Mix in the soup, and stir until the sauce is smooth.
This is actually the sauce a day later before I reheated it
Mix in the remaining butter and oil, and pour the sauce over the chicken.
This is also suitable to reheat though do not cook the chicken for long.