Chicken Frittata
This Chicken Frittata is a delicious and satisfying dish perfect for brunch or a light dinner. Packed with protein from the eggs and chicken, along with vibrant vegetables, it's an easy recipe that can be customized based on what you have on hand. The frittata can be served warm or at room temperature, making it versatile for any occasion.
Equipment
- 1 oven-safe skillet (10-12 inches)
- 1 mixing bowl
- 1 whisk
- 1 spatula
- 1 set measuring cups and spoons
- 1 knife
- 1 cutting board
Ingredients
- 1 tablespoon olive oil
- 1 cup cooked chicken, diced
- ½ cup bell peppers, diced any color
- ½ cup onion, diced
- ½ cup spinach fresh
- 6 large eggs
- ¼ cup milk
- to taste salt
- to taste black pepper
- ½ cup shredded cheese cheddar or mozzarella
Instructions
- Preheat your oven to 375°F (190°C).
- Heat the olive oil in an oven-safe skillet over medium heat. Add the diced onions and bell peppers, cooking until softened, about 5 minutes.
- Add the spinach and cooked chicken to the skillet, stirring until the spinach wilts, about 2 minutes.
- In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
- Pour the egg mixture into the skillet over the chicken and vegetable mixture. Cook on medium heat for 3-4 minutes without stirring to allow the bottom to set slightly.
- Sprinkle the shredded cheese on top of the frittata.
- Transfer the skillet to the oven and bake for 15-20 minutes or until the eggs are set in the center and the top is golden.
- Remove the frittata from the oven and let it cool for a few minutes. Slice into wedges and serve warm or at room temperature.
Notes
You can add other vegetables like zucchini, mushrooms, or tomatoes to suit your taste.
The frittata can be stored in the refrigerator for up to 3 days and makes a great meal prep option.
Consider serving it with a side of mixed greens for a complete meal.