Chicken and mushroom frittata

Lawrence Keogh makes a lunchbox version of chicken chasseur.
By Lawrence Keogh
Chicken and mushroom frittata
  • Rating:
  • Serves: 2-3
  • Cook Time: 20 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 300 g spaghetti
  • 2 tbsp extra virgin olive oil
  • 1/2 cooked chicken, flaked
  • 2 cloves garlic
  • 1 onion, finely chopped
  • 1 dessert spoon thyme, leaves only
  • mushrooms, from leftover chicken chasseur
  • sauce, from leftover chicken chasseur
  • 6 eggs, beaten
  • 80 g freshly grated parmesan
  • 2 dessert spoonschopped parsley
  • salt and black pepper


1. Preheat the oven to 180C/gas mark 4. Cook the spaghetti in boiling salted water. When cooked, refresh under cold water and toss with a little olive oil to stop it sticking.

2. Sweat the onions in the olive oil then add the garlic and continue to cook, but do not colour.

3. Take the mushrooms from the leftover chicken chasseur and set aside. Line a large frying pan with greaseproof paper and sprinkle with a little olive oil.

4. In a separate bowl mix the onions, garlic, spaghetti, flaked chicken, mushrooms from the leftover chasseur, chasseur sauce, eggs, parmesan and herbs together. Season the mixture well and pour into the lined frying pan, and place into a oven for about 12 minutes.

5. Take out of the oven and place a plate over the pan and flip over. Then slide the frittata back into the hot pan to crisp up the underneath.

6. Slide out onto a large serving plate and leave to cool for 5 minutes.

7. Sprinkle with grated parmesan and some fresh thyme leaves. Serve with a simple green salad.

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