ASIAN STYLE FRITTATA

Preheat your oven to 180 deg C . Peel and chop 1 red onion and heat in a pan sprayed with cooking oil and 2 dsp of minced garlic , over a medium heat until tender . In a large bowl mix together 300gm of baby spinach leaves with 500gm of frozen stir fry vegetables and 1 x 227gm of water chestnut slices ( drained ) . In a small bowl mix together 2 tbs of fish sauce , 1 tbs of red wine vinegar , 1 tbs of balsamic vinegar and 1 tbs of oyster sauce.... when combined pour the mixture over the vegetable mix . Add the vegetable mix with the sauces to the onion mix . Your pan will be overflowing , but over a low heat the spinach will shrink . In a separate bowl mix together 1 x 420gm can of condensed chicken and corn soup with 5 beaten eggs and 500gm of shredded chicken ( your choice I used tinned chicken ) and stir through 2 tbs of dried majoram and a sprinkle of cracked black pepper . Mix through both the pan and bowl ingredients together . Now spray a good old fashioned roasting pan or aluminium tray and pour the combined mixture in the pan / tray and top the mix with cherry tomatoes . Bake in the preheated oven till the frittata is set about 45 - 50 minutes or until set and turning golden/ dark brown . This is one you need to prepare talk about flavour ......!!!