Chicken Frittata

This recipe for chicken frittata is perfect for a healthy lunch, dinner or breakfast. It’s low in carbohydrates, high in protein, and loaded with fresh vegetables.

American Cuisine, brunch, main course preparation time: 5 minutes

Cook Time: 25 Minutes

Total Time: 30 Minutes

Slow the Cook down Servings: 4 Calories 372kcal

Chicken Frittata

This recipe for chicken frittata is great as a healthy lunch, dinner or breakfast. It’s low in carbohydrates and high in protein, and it’s packed with fresh vegetables.

This chicken frittata is a great recipe for a weeknight meal or a quick breakfast.

This oven-baked frittata recipe is quick, easy, and packed with fresh vegetables and protein. It’s also low in carbs.

It’s not bland and is made with sour cream. I promise that even novice cooks will love it. This is also a good way to use any leftover vegetables in your refrigerator. It can be made all in one pan, making cleanup a breeze.

Check out my Red Pesto Frittata if you enjoy this recipe!

How to make chicken frittata

Scroll down to see the complete recipe!

Mix the ingredients

Sauté the vegetables .

Stir in the chicken cooked .

Pour the egg mixture.

Bake until the mixture is set.

Recipe Variations

This chicken frittata is super simple to customize. You can easily substitute different vegetables, such as spinach, asparagus, peas, or parsley, with another fresh herb like cilantro, chives, or dill. Add some bacon or cheese to your dish.

FAQs

What is the best way to cook chicken?

You can also use plain chicken breast. I used my lemon rosemary chicken to add a layer of flavor, but you could use plain. You can use leftover rotisserie chicken or cooked chicken thigh. Please make sure the chicken is cooked through before adding it to your skillet.

How long will it last?

You can easily prepare a chicken frittata for a week’s worth of meals. Let your chicken frittata cool down before putting it in the refrigerator. The frittata will last up to four days. There are two ways to prepare the frittata: cold or heated.

What is the best way to serve it?

This frittata is great for breakfast br, lunch, or lunch with a salad. For dinner, you can serve it with potato and veggie sides. It’s impossible to get it wrong! Try some of these recipes.

Caprese salad

Oven Baked Fries

Garlic Broccoli

Fried Potatoes

Recipe Notes & Tips

Avoid adding watery vegetables such as zucchini, or else your frittata may end up soggy.

Avoid using a stovetop that is too hot. Adding it will cause the bottom of the mixture to burn.

Put the frittata in the oven as soon as its top is liquid and the bottom is starting to solidify. Use a spatula to check the egg.

Allow the frittata to sit in the pan for 5 minutes before serving.

Ingredients

The egg mix

8 eggs
1/4 cup (60ml) sour cream
1/4 cup (60ml) milk
Black pepper, 1/2 teaspoon
1/4 teaspoon of salt
Fresh parsley, 1/2 cup (30g).

The rest of the story

1 tablespoon of oil
Sliced 1 onion
2 minced garlic cloves
Red bell peppers diced
7 ounces of sliced mushrooms (200g).
Salt and pepper
Cubed 2 cooked chicken breasts

Instructions

Preheat the oven to 180C/360F.
Mix the ingredients of the egg mixture until they are well combined. Set aside.
Heat oil in a pan on medium/high.
Add the red pepper, onion, and garlic to the pan with a pinch each of salt and black pepper. Cook until softened.
Stir in the chicken breast.
Pour the egg mixture over and cook until it starts to thicken, but the top remains runny.
Bake the skillet for 10 to 15 minutes until the eggs are cooked and solid.
Allow to sit for at least 5-10 minutes before serving.

Notes

Avoid adding watery vegetables such as zucchini, or else your frittata may end up soggy.
Avoid using a stovetop that is too hot. The bottom of the mixture will burn when you add it.
When the top of the frittata is still liquid, but the bottom has started to solidify, move the frittata into the oven. Use a spatula to check the egg.
Allow the frittata to sit in the pan for 5 minutes before serving.

Nutrition

Chicken Frittata

Chicken Frittata

Chicken Frittata