1. 300g chicken fillet diced and marinated in 1 tbsp Robertson chicken spice, garlic salt, black pepper and dried thyme for 30mins.
2. Heat 1 tsp olive oil and fry 1 sliced onion- when brown, add 1/4 diced green peppers and 125 g finely sliced mushrooms and cook for 5mins.
Add the chicken and cook for 8mins.
Add Black pepper and garlic salt and dried thyme.
3. 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 muffin pan with butter or olive oil.
Spread chicken, mushroom and pepper filling on the base of dish.
Then pour egg and cheese mixture over filling.
Preheat oven to 180°C.
Cook for 10 – 15 mins until cooked through and golden. Cool and serve with a salad
Prepared, tried and tested by: Omi Nair
