Chicken Frittata
This Chicken Frittata is a delicious and protein-packed dish, perfect for breakfast or brunch. It combines tender chicken pieces with fresh vegetables and creamy eggs, all baked to perfection. Enjoy it warm or cold, and feel free to add your favorite herbs for extra flavor.
Equipment
- 1 large mixing bowl
- 1 whisk
- 1 oven-safe skillet (10-12 inches)
- 1 spatula
- 1 knife
- 1 cutting board
Ingredients
- 6 large eggs eggs
- 1 cup cooked chicken, shredded
- 1 cup bell peppers, diced
- 1 cup spinach, chopped
- ½ cup onion, diced
- ½ cup milk
- 1 cup shredded cheese (cheddar or mozzarella)
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano (optional) optional
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and oregano until well combined.
- Heat the olive oil in an oven-safe skillet over medium heat. Add the onion and bell peppers, sautéing until they are softened, about 5-7 minutes.
- Stir in the spinach and cooked chicken, cooking for an additional 2 minutes until the spinach is wilted.
- Pour the egg mixture over the chicken and vegetables in the skillet. Gently stir to combine everything evenly.
- Sprinkle the shredded cheese on top. Allow the frittata to cook on the stovetop for about 5 minutes until the edges begin to set.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is firm and lightly golden on top.
- Remove from the oven and let it cool for a few minutes before slicing. Serve warm or at room temperature.
Notes
You can customize the frittata by adding other vegetables like mushrooms or zucchini.
This dish can be stored in the refrigerator for up to 3 days and tastes great reheated.
Serve with a side salad or fresh fruit for a complete meal.