Chicken Frittata

Introduction

Chicken Frittata is a flavorful and satisfying dish that brings together the richness of eggs, tender chicken, and a medley of vegetables. With a golden, slightly crispy crust and a soft, fluffy center, this frittata makes for a perfect breakfast, brunch, or light dinner. You can easily customize it by adding your favorite veggies, cheeses, or herbs, making it a versatile and delicious meal for any time of the day.

I whip up this dish, and the scent of sizzling chicken and onions fills the kitchen, instantly making it feel like a cozy morning. As the eggs pour over the chicken and veggies, the anticipation builds. I slide the frittata into the oven, watching as it rises and turns golden. The combination of flavors is truly mouthwatering—each bite offers a perfect balance of savory and satisfying. When it’s done, the frittata comes out hot and ready to be served, offering a beautiful mix of textures that will leave everyone asking for more.

What’s great about this recipe is its flexibility. You can swap the chicken for sausage, add a variety of fresh herbs, or try different cheeses to create your own unique twist. This Chicken Frittata is more than just a meal—it’s a comforting, delicious experience that makes any occasion special.

Perfect For

This frittata is perfect for busy mornings, brunches, or even a light dinner. It’s also great for meal prepping because I can make it in advance and reheat it for a quick meal throughout the week. Plus, I can customize it based on whatever ingredients I have on hand!

Why You’ll Love This Recipe

Quick and Easy: It only takes about 30 minutes from start to finish, making it perfect for busy days.
Versatile: I can add any vegetables, herbs, or cheeses I have in the fridge to make it my own.
Healthy and Satisfying: The chicken provides lean protein, and I load the frittata with colorful veggies for added nutrients.
One-Pan Meal: It’s a one-pan wonder that’s easy to clean up after, making it even more appealing!

Preparation and Cooking Time

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Serving Portion

This recipe makes about 4 servings, depending on portion sizes.

Calories and Key Nutrients (Per Serving)

Calories: ~250
Protein: 22g
Fat: 18g
Carbohydrates: 4g
Fiber: 1g

Ingredients

Frittata Base:

6 large eggs
1/2 cup milk (or dairy-free alternative)
1 cup cooked chicken, shredded
1/2 cup diced bell peppers (any color)
1/2 cup spinach, chopped
1/4 cup diced onions
1/2 cup shredded cheese (cheddar, mozzarella, or a blend)
1 tbsp olive oil
Salt and pepper to taste
1/4 tsp garlic powder (optional)

Ingredient Highlights

Chicken: The shredded chicken adds lean protein and makes the frittata extra filling.
Eggs: Eggs are the base of the frittata, providing a rich, smooth texture and protein.
Vegetables: The bell peppers and spinach add flavor, color, and a variety of nutrients.
Cheese: The shredded cheese gives the frittata a creamy, melty finish.

Step-by-Step Instructions

Prepare the Frittata Base

I start by preheating the oven to 375°F (190°C).
In a medium mixing bowl, I whisk together the eggs and milk until well combined. I season it with salt, pepper, and garlic powder (if using).
I add the shredded chicken, diced bell peppers, spinach, onions, and half of the shredded cheese to the egg mixture. I stir everything together until it’s evenly mixed.

Cook the Frittata

I heat the olive oil in an oven-safe skillet over medium heat.
Once the oil is hot, I pour the egg mixture into the skillet and cook for about 3-4 minutes, gently stirring once or twice to ensure the edges don’t overcook.
After the edges start to set, I sprinkle the remaining cheese on top of the frittata and transfer the skillet to the preheated oven.

Finish in the Oven

I bake the frittata in the oven for about 12-15 minutes, or until the eggs are fully set in the center and the top is golden brown.
Once it’s done, I remove the skillet from the oven and let it cool for a few minutes before slicing.

How I Serve It

I love serving Chicken Frittata with a side of fresh fruit, a simple green salad, or some toasted bread for a complete meal. It’s great for breakfast, lunch, or dinner!

Additional Tips

If I want to make this frittata a bit spicier, I can add diced jalapeños or red pepper flakes to the egg mixture.
For a creamy twist, I can mix in a tablespoon or two of cream cheese or sour cream before cooking.
To make it even heartier, I can add some cooked potatoes or mushrooms to the veggie mix.

Recipe Variations

Mexican Chicken Frittata: For a fun and flavorful twist, I can make a Mexican-inspired chicken frittata. I add a few spoonfuls of salsa to the egg mixture, followed by black beans for extra protein and fiber. A sprinkle of fresh cilantro right before serving brings a burst of freshness. I can also toss in some diced bell peppers and onions for added crunch and flavor. A dollop of sour cream on top just before serving can add a creamy touch to complete the dish.
Mediterranean Chicken Frittata: For a Mediterranean flair, I swap in ingredients like crumbled feta cheese, which adds a creamy, salty contrast to the eggs. Kalamata olives bring a briny depth of flavor, and sun-dried tomatoes contribute a sweet and tangy richness. I can also add a handful of spinach or roasted red peppers for more color and flavor. A drizzle of olive oil and a sprinkle of oregano on top can really enhance the Mediterranean vibe of this dish.
Veggie-Loaded Frittata: If I prefer a lighter, vegetarian option, I skip the chicken and focus on loading the frittata with an assortment of fresh vegetables. Zucchini, tomatoes, mushrooms, and spinach are great choices that pair well with eggs. I sauté the vegetables to release any excess moisture before adding them to the egg mixture. This version is packed with nutrients and can be customized with whatever veggies I have on hand. A little sprinkle of cheese, like mozzarella or Parmesan, on top before baking can add a nice melted layer of goodness.

Freezing and Storage

Storing: Leftover frittata can be stored in an airtight container in the refrigerator for up to 3-4 days. I make sure to allow the frittata to cool to room temperature before placing it in the container to preserve its texture. To prevent the slices from sticking together, I can separate layers with parchment paper if necessary. When I’m ready to enjoy it again, I simply reheat individual slices in the microwave or in a preheated oven at 350°F (175°C) for a few minutes, depending on the portion size.
Freezing: For longer storage, I can freeze individual slices of frittata. After it has cooled completely, I wrap each slice tightly in plastic wrap to prevent freezer burn and preserve the flavor. I place the wrapped slices in a freezer-safe container or freezer bag. The frittata can be frozen for up to 3 months. When I’m ready to eat, I can thaw the slices in the refrigerator overnight for even reheating. To reheat, I can place the slices in the microwave on medium heat for about 1-2 minutes, or warm them in the oven at 350°F (175°C) for about 10 minutes, until heated through. This makes for an easy, grab-and-go breakfast or lunch.

Special Equipment

Oven-safe Skillet: An oven-safe skillet, such as a cast-iron or stainless-steel skillet, is essential for cooking the frittata. I use it to sauté the vegetables or meat on the stovetop before transferring the skillet directly to the oven to finish cooking the eggs. Using an oven-safe skillet ensures that the heat is evenly distributed, helping to cook the frittata to perfection. It’s also great for maintaining a crispy edge around the frittata, adding to its texture.
Mixing Bowl: A large mixing bowl is key for whisking together the eggs, cream or milk, and any seasonings for the frittata. This bowl provides enough space to properly mix the ingredients without spilling, ensuring that everything is well-combined before adding it to the skillet. It’s also helpful for mixing in any cheeses, meats, or vegetables you want to include in the frittata.
Whisk: A good whisk is necessary to blend the eggs and liquid together thoroughly. I use the whisk to break up the yolks and create a smooth mixture, ensuring that the frittata has a light and fluffy texture. The whisk also helps incorporate air into the eggs, contributing to a better rise while the frittata cooks in the oven.

FAQ Section

Q: Can I use leftover chicken for this frittata?
A: Absolutely! Leftover cooked chicken is perfect for this recipe. I just shred it up and add it right into the egg mixture.

Q: Can I make this frittata without cheese?
A: Yes, I can skip the cheese if I prefer a dairy-free version. The frittata will still be delicious without it!

Q: Can I make this recipe ahead of time?
A: Yes, I can prepare the frittata the night before and store it in the fridge. When I’m ready to eat, I just reheat it in the oven or microwave.

Conclusion

Whip up a Chicken Frittata and enjoy a savory, protein-packed meal that’s perfect for breakfast, brunch, or dinner. This dish combines tender chicken with a variety of vegetables and eggs, creating a hearty and satisfying meal. It’s an easy-to-make, customizable dish that’s sure to become a staple in your recipe repertoire.

Feel free to get creative by adding your favorite veggies, cheeses, or herbs to enhance the flavor. Serve it warm from the skillet or enjoy it cold as a snack—the frittata is versatile and delicious any time of day.

Make one today, fill your kitchen with its delightful scent, and share the love. Take a picture of your frittata and share it on Instagram—tag me so we can celebrate your cooking success. Happy cooking!