This chicken frittata recipe is ideal for a healthy breakfast, lunch, or dinner. It's high in protein, filled with fresh veggies, and oven-baked to perfection.
Healthy Chicken Frittata Packed with Protein and Flavor
I first made this chicken frittata recipe with whatever was left in my fridge, some cooked chicken, half a red bell pepper, and a bit of spinach that needed using up. I wasn't expecting much, but it turned out so good that I've kept making it ever since. Everything comes together in one pan.
The edges of this chicken frittata get crisp while the inside stays creamy and soft, never rubbery like some frittatas can be. It's the kind of meal that works for anything, from slow weekends to busy weeknights, or when friends come over, and I don't want to fuss. I've served it warm out of the oven and cold the next day, and both ways it's just as delicious.
Why You'll Love This Recipe
- It's Practical and Delicious: A smart way to use leftover chicken and any veggies you've got in the fridge.
- Makes Weekday Meals Easier: I love slicing a piece the next day for a quick lunch; it reheats beautifully.
- Great for any Time of Day: Breakfast, brunch, or a no-fuss dinner, this frittata fits them all.
Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Veggies: I start with extra virgin olive oil, a yellow onion, red pepper, and garlic. This combination builds a warm, flavorful base that gives the frittata its cozy aroma and gentle sweetness.
- Greens & Chicken: I add a handful of spinach near the end so it wilts perfectly, then stir in cooked rotisserie chicken; it is already full of flavor and makes the dish hearty and satisfying.
- Egg Mixture: I whisk eggs with a splash of milk, keeping the texture soft and creamy. The mix bakes up thick and holds together beautifully when sliced.
- Cheese & Seasoning: A blend of cheddar and parmesan melts into the eggs, creating a rich, slightly salty layer. I finish with salt, black pepper, and a touch of paprika for warmth and color.
How to Make Chicken Frittata
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Prepare the Vegetables: Heat 1 tablespoon of extra virgin olive oil in a skillet and sauté the chopped onion and red pepper until soft.
2. Add Garlic and Spinach: Stir in the minced garlic and cook for 1 minute until fragrant, then add the spinach and let it wilt.
3. Stir in the Chicken: Add the cubed cooked chicken and mix everything together, then remove the pan from the heat.
4. Whisk the Eggs: In a large bowl, whisk the eggs, milk, salt, black pepper, and paprika until mixed well.
5. Add Cheese: Stir in the grated cheddar and parmesan until evenly mixed.
6. Combine with Filling: Pour the cooked chicken and vegetables into the egg mixture and stir gently to combine.
7. Pour and Spread: Add the remaining 1 tablespoon extra virgin olive oil to the skillet and swirl to coat, pour the egg mixture into the skillet, and spread it evenly.
8. Bake: Transfer to the oven and bake at 360°F (180°C) or 320°F (160°C) for fan-forced for 20-25 minutes, until the center of the chicken frittata is just set.
What to Serve with Chicken Frittata
I usually serve chicken frittata with a simple side salad. If I'm making it for brunch, I like to add potato wedges. It's one of those meals that goes with almost anything.
My Tips for Recipe Success
Let the Filling Cool Slightly: Before mixing the hot vegetables into the eggs, I wait a minute so they don't scramble the mixture.
Use Freshly Grated Cheese: I find it melts better and gives the frittata a smoother, creamier finish.
Don't Skip the Oil in the Final Pan: It helps the frittata release cleanly and adds a golden color to the edges.
Store Leftovers Easily: Once cooled, I keep slices in an airtight container in the fridge for up to 3 days; they reheat beautifully in the microwave.
Try These Egg Recipes Next!
Recipe
Chicken Frittata
Ingredients
- 2 tablespoon Extra Virgin Olive Oil
- 1 Onion - Chopped
- 1 Red Bell Pepper - Chopped
- 2 Cloves Garlic - Minced
- 80 g Spinach
- 200 g Cooked Chicken Breast - Cubed
- 8 Eggs
- 60 ml Milk
- 100 g Grated Cheddar Cheese
- 60 g Grated Parmesan Cheese
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper - Freshly ground
- ½ teaspoon Paprika
Instructions
- Preheat the oven to 360°F (180°C) or 320°F (160°C) for fan-forced.
- Heat olive oil in a large skillet over medium heat. Sauté onion and red pepper until soft, then add garlic and cook for 1 minute. Stir in spinach until wilted, add chicken, and remove from heat.
- In a large bowl, whisk together the eggs, milk, salt, black pepper, and paprika. Stir in the grated cheddar and parmesan cheese.
- Pour the chicken and vegetables over the egg mixture evenly and gently stir to combine.
- Add the remaining 1 tablespoon of extra virgin olive oil to the skillet. Pour everything into the skillet and spread evenly.
- Transfer the skillet to the oven and bake for 25-30 minutes, or until the frittata is set in the center. Let it rest for 5 minutes before slicing and serving.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Susana says
Loved this chicken frittata recipe! Super easy to make and perfect for using up leftovers. Definitely my new favorite frittata with chicken.