Tikka Frittata & Beetroot Wild Rocket Salad with Balsamic Dressing

A protein & vegetable packed simple & filling treat with a twist of flavors with the Custom Culinary^® Chef's Own^TM Tikka Flavor Marinade served with a healthy beetroot & wild rocket salad dressed in Custom Culinary^® Master's Touch^® Balsamic Dressing

Made with:

What You'll Need

Ingredients for FRITTATA

Amount	Ingredients
120 g	Chicken breast (Diced)
100 g	Mixed bell peppers (Diced)
50 g	White onions (Diced)
50 g	Cherry tomatoes (Halved)
10 g	Coriander leaves
6 pcs	Whole eggs
30 g	Feta cheese (Diced)
15 g	Custom Culinary^® Chefs Own^TM Tikka Flavor Marinade
15 g	Olive oil
100 g	Sugar
10 g	Salt
10 g	Whole black pepper
50 ml	White wine vinegar
500 ml	Water

Ingredients for SALAD

Amount	Ingredients
300 g	Wild rocket (Cleaned)
200 g	Beetroots (Peeled, boiled & cut)
20 g	Custom Culinary^® Master's Touch^® Balsamic Dressing
20 g	Feta cheese (Crumbled)
	Crushed black pepper as required

Preparation

Marinate the diced chicken with 5g of Custom Culinary^® Chef’s Own^TM Tikka Flavor Marinade for 15 minutes. Grill them on a Omelette pan with half the olive oil cook till done, remove and keep aside.
In the same pan add the remaining oil, add the vegetables and sauteing for 3-4 minutes.
In the meantime, crack open the eggs, add the remaining Custom Culinary^® Chef’s Own^TM Tikka Flavor Marinade add whisk well to form a uniform egg mix.
As it starts to cook, top up with the diced feta cheese, transfer the pan to a baking oven at 175 C for 6- 8 minutes or until its fully done.
Remove from the oven, cool down slightly and carefully transfer the frittata to a cutting board and slice.
Dress the fresh Wild rocket leaves and sliced beetroot with Custom Culinary^® Master’s Touch^® Balsamic Dressing, finally top up with some crumbled Feta.
Serve a 2 small slices of frittata with the salad for a healthy & filling meal.