Chicken, cheese and egg casserole

Chicken, cheese and egg casserole  Tried Tested

12 eggs
1 cup cottage cheese
2½ cups chicken (diced)
1½ cup cheddar cheese (grated)
½ orange/red pepper (diced)
4 green onions (chopped)
284ml tin sliced mushroom
200ml (½ tin) small peas
1 Tbsp crushed garlic
3 Tbsp fresh grated parmesan
Salt and freshly ground pepper to taste

Mix everything in a bowl.
Pour into a large flat and square baking pan (I will for sure do this next time, better option).
Sprinkle the grated parmesan over the top.
Bake in a preheated 375°F oven until the eggs are firmly set and golden brown.
Serve with fresh green salad.

Note: You will see the inside of this one not properly set, so we started with the outside as I did not want it to dry out, and returned it to the oven and it was perfect, but as mentioned next time I will use a flat square baking pan to ensure that its thinner and easier to bake through. Despite this, it’s super yummy and hubby liked it very much, so this will be on the menu soon again.

Source: Esme’s kitchen – The Recipe Hunters own creation
TRIED AND TESTED

Salmon and Prawn frittata

Salmon and Prawn frittata  Tried Tested

650g fresh salmon
340g cooked prawns (let it defrost and pat it dry)
Fresh parmesan cheese

½- ¾ cup milk
5-6 eggs (Depending on the size)
100g frozen chopped spinach (let it defrost and make sure no liquid remaining – squeeze it dry)
Add some spice as per your preference

To be honest, look at my previous post “Salmon Flaky rolls”.
I still had some of that mixture left and just added the above to make the frittata for supper.

Instructions:
As I used some extra salmon, I did the same as for the “Salmon Flaky rolls” and covered the salmon with Shredded Parmesan and baked it in the oven (± 350 degrees) till done.
Then I added the prawns and baked it for another ±10 minutes.
If you have any liquid left, drain all excess fluid and then mix the above ingredients into the left over mixture of “Salmon Flaky rolls” and bake it @ 400 degrees (approximately 45 minutes) till the egg mixture is nicely set and browned.
Served with Yummy Greek Salad

Source: The Recipe Hunter – Esmé’s own creation
TRIED AND TESTED