Start cooking the potatoes in a frying pan with a spoon of olive oil together with the garlic. Next add onions and mushrooms and cook for further 3 minutes, turning frequently. Add the sliced artichokes hearts to the pan and mix well. Pour over the beaten eggs, making sure that the mixture spread evenly. Set on low heat and cook for a couple of minute until mixture starts to set. Decorate the surface with slices of tomatoes and bake in a pre heated oven for 10 minutes. Shred the chicken meat and mix with the yogurt, lemon, chives, parsley and apple and season to taste. To serve, cut wedges of the frittata and top up with the chicken salad.

Serves 4

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