Chicken Frittata
This nutritious Chicken Frittata is a perfect dish for breakfast, brunch, or even a light dinner. Packed with protein from the chicken and eggs, and filled with vegetables, it’s versatile and easy to make.
Equipment
- 1 ovenproof skillet
- 1 mixing bowl
- 1 whisk
- 1 spatula
- 1 knife
- 1 cutting board
Ingredients
- 4 large eggs
- 1 cup cooked chicken, shredded
- 1 cup spinach, chopped
- 1 bell pepper diced
- 1/2 onion diced
- 1/2 cup shredded cheese (such as cheddar or mozzarella)
- 1/4 cup milk
- 1 tablespoon olive oil
- to taste salt
- to taste pepper
Instructions
- Preheat your oven to 350°F (175°C).
- In an ovenproof skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper and sauté until they are soft, about 5 minutes.
- Add the spinach to the skillet and cook until wilted, approximately 2-3 minutes. If needed, season with salt and pepper.
- In a mixing bowl, whisk together the eggs, milk, and a pinch of salt and pepper until well combined.
- Stir the shredded chicken and cheese into the cooked vegetables in the skillet.
- Pour the egg mixture over the chicken and vegetables in the skillet. Gently stir to combine everything evenly.
- Cook on the stovetop for 3-4 minutes, until the edges begin to set.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is puffed and golden, and a knife inserted in the center comes out clean.
- Let the frittata cool for a few minutes before slicing it into wedges.
Notes
Feel free to customize the vegetables according to your preference or what you have on hand.
This frittata can be served warm or at room temperature and makes great leftovers.
For an extra kick, consider adding some herbs or spices, like garlic powder or red pepper flakes.