VEGETABLE AND MUSTARD CHICKEN FRITTATA

Preheat oven to 160 deg C Thinly slice 2 potatoes and a piece of butternut pumpkin and 1 onion . Season with salt and sumac Toss through a handful of baby salad leaf mix. Sprinkle 1 tbs of grated parmesan cheese.Set aside. I oven baked 6 chicken drumsticks , removed the skins and pulled away the cooked meat and allow to cool. Mix together 3/4 cup of mayonnaise with 1 tbs of wholegrain mustard . Stir through the pulled chicken meat . Beat together 6 eggs mixed together with 1 dsp of minced garlic and 200 ml of sour cream . Combine all ingredients together... the egg , the vegetables and coated chicken . Place in an oil sprayed ovenproof dish Sprinkle with finely grated parmesan cheese and cherry tomatoes bake in your preheated oven for 50 minutes until set and golden .