Chicken Frittata
This Chicken Frittata is a delicious and protein-packed dish perfect for breakfast, brunch, or even a quick dinner. With the combination of tender chicken, vibrant vegetables, and fluffy eggs, it is sure to become a family favorite.
Equipment
- 1 oven-safe skillet non-stick or cast iron
- 1 whisk
- 1 mixing bowl
- 1 cutting board
- 1 set measuring cups and spoons
Ingredients
- 4 large eggs
- 1 cup cooked chicken, shredded (about 150g)
- 1 cup spinach, chopped (about 30g)
- ½ cup bell pepper, diced (about 75g)
- ¼ cup onion, diced (about 40g)
- ½ cup shredded cheese (cheddar or mozzarella) (about 60g)
- 2 tablespoons olive oil
- to taste none salt
- to taste none pepper
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, whisk together the eggs, salt, and pepper until well combined.
- Heat the olive oil in an oven-safe skillet over medium heat. Add the diced onion and bell pepper, cooking for about 3-4 minutes until softened.
- Add the chopped spinach and shredded chicken to the skillet. Stir and cook for an additional 2 minutes until the spinach is wilted.
- Pour the egg mixture over the chicken and vegetables in the skillet. Ensure the ingredients are evenly distributed.
- Cook on the stovetop for about 3-5 minutes until the edges start to set.
- Sprinkle the shredded cheese on top of the egg mixture.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes until the frittata is set and the top is lightly golden.
- Remove from the oven and allow to cool for a few minutes before slicing into wedges.
- Serve warm or at room temperature.
Notes
Feel free to customize the frittata with your favorite vegetables or herbs.
Leftovers can be stored in the refrigerator for up to 3 days and can be reheated in the oven or microwave.