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300g chicken fillet diced and marinated in 1 tbsp Robertson chicken spice, garlic salt, black pepper and dried thyme for 30 mins.
Stir fry in 1 tbsp olive oil for 8 mins and set aside to cool.
Heat 1 tsp olive oil and fry 1 sliced onion, when brown add 1/4 diced green peppers and 125g finely sliced mushrooms.
Add Black pepper and garlic salt and dried thyme.
Mix together 6 Eggs, 125ml fresh cream, black pepper, garlic salt, 1/2 cup of grated cheddar cheese and finely chopped fresh parsley.
Assembly:
Grease a baking dish with butter or olive oil.
Spread mushroom and pepper filling on the base of dish.
Sprinkle the fried chicken over. Then pour egg and cheese mixture over filling.
Preheat oven to 180°C. Cook for 25 – 30mins until cooked through and golden. Cool and serve with a salad
Prepared, tried and tested by: Omi Nair
