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Chicken frittata baked in a cast iron skillet with spinach, red peppers, melted cheese, and fresh green onions on top

Chicken Frittata

This easy chicken frittata is baked in the oven with tender chicken, fresh vegetables, and cheese, making a healthy, protein-packed breakfast, lunch, or light dinner that’s perfect for meal prep. 
Recipe Developer-Estefania
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Prep Time 10 minutes
Cook Time 30 minutes
Additional time5 minutes
Total Time 40 minutes

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 freshly ground black pepper
  • 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

Blend Everything Well: I like to beat the eggs, milk, and spices for a full minute so the mixture turns out extra smooth and fluffy.
Use Leftover Chicken: I often use leftover roasted, rotisserie, or grilled chicken; it saves time and adds great flavor.
Distribute Evenly: I always spread out the filling before baking to make sure every slice has a bit of everything.
Don’t Overbake the Frittata: I take it out of the oven as soon as the center is just set to keep it tender and moist.
Let It Sit: I give it 5 minutes to rest before cutting; it holds together better and slices more cleanly.

Nutrition

Calories: 471kcal | Carbohydrates: 10g | Protein: 39g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 410mg | Sodium: 903mg | Potassium: 548mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3822IU | Vitamin C: 46mg | Calcium: 417mg | Iron: 3mg