Serves 4. Prep time: 30 minutes. Cook time: 20 minutes.
Ingredients
6 large eggs
1 cup leftover dip (e.g. Greek yoghurt or hummus)
250g leftover cooked chicken pieces without bones (thighs, breasts, tenderloins) or shredded chicken
3 cups cooked leftover vegetables, cubed
1 cup fresh chopped herbs (any combination to your liking)
½ cup grated leftover cheese (any) or more to taste
Method
Pre-heat oven to 180degC.
Place the eggs in a bowl and whisk lightly.
Add the dips and whisk to create a creamy mixture.
Mix through the cheeses.
In an oven proof baking dish, spread evenly the cooked chicken and vegetables. Pour over the egg mixture and decorate with herbs.
Cook for 20 minutes or until the top is golden.
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Author
Pauline Crosbie
Macleod