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 240gm 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 shredded chicken from the refrigerated section in the suopermarket)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 with cooking spray 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 ......!!!