Chicken and Vegetable Frittata (Printable)

Savory egg dish with chicken, spinach, peppers, zucchini and melted cheese—ready in 40 minutes.

# What goes in:

→ Proteins

01 - 1 cup cooked chicken breast, diced
02 - 6 large eggs
03 - 1/4 cup milk

→ Vegetables

04 - 1 cup baby spinach, roughly chopped
05 - 1/2 cup bell pepper, diced (red or yellow)
06 - 1/2 cup zucchini, diced
07 - 1/2 small red onion, finely chopped
08 - 1 clove garlic, minced

→ Dairy

09 - 1/2 cup shredded cheddar or mozzarella cheese
10 - 2 tbsp grated Parmesan cheese

→ Seasonings

11 - 1/2 tsp salt
12 - 1/4 tsp black pepper
13 - 1/4 tsp dried oregano
14 - 1/4 tsp dried thyme

→ Oils

15 - 2 tbsp olive oil

# Directions:

01 - Preheat your oven to 375°F.
02 - Heat olive oil in a 10-inch ovenproof skillet over medium heat.
03 - Add red onion and bell pepper; sauté for 2 minutes. Add zucchini and cook for another 2 minutes, stirring occasionally.
04 - Stir in garlic and spinach, cooking until spinach wilts, about 1 minute.
05 - Add the diced chicken and cook for 1 minute to warm through.
06 - In a bowl, whisk together eggs, milk, salt, pepper, oregano, and thyme.
07 - Pour egg mixture evenly over the chicken and vegetables in the skillet. Sprinkle shredded cheese and Parmesan over the top.
08 - Cook on the stovetop for 3-4 minutes until edges begin to set.
09 - Transfer the skillet to the preheated oven. Bake for 12-15 minutes, or until the frittata is set in the center and slightly golden.
10 - Let cool for 5 minutes before slicing and serving.

# Expert Advice:

01 -
  • Its a brilliant way to repurpose leftover roasted chicken into something that feels intentional and thoughtful
  • The stovetop-to-oven method creates this gorgeous golden top while keeping the inside impossibly tender
02 -
  • Using an ovenproof skillet is absolutely critical since the entire pan goes into the oven
  • Letting the frittata rest before slicing prevents it from falling apart and gives the flavors time to settle
03 -
  • Use a 10-inch skillet for the ideal thickness, anything smaller and the frittata becomes too thick to cook through evenly
  • Pat your cooked chicken dry with paper towels before adding it to prevent excess moisture from making the eggs soggy

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