This chicken frittata is an easy, protein-packed meal made with simple ingredients like eggs, shredded chicken, fresh vegetables, and pantry spices. It's cooked partly on the stovetop and finished in the oven, giving you a light, fluffy texture without any complicated steps.
A Quick Look at the Recipe
✅ Recipe Name: Chicken Frittata
🕒 Ready In: ~35 minutes
👪 Serves: 6 servings
🍽 Calories: ~260 per serving (estimated)
🥣 Main Ingredients: Eggs, shredded chicken, zucchini, spinach, cherry tomatoes
📖 Dietary Info: Gluten-free; high protein; low-carb
👌 Difficulty: Easy - simple stovetop start with oven finish
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Unlike heavier frittatas that rely on cream or cheese, this version keeps things balanced and vegetable-forward while still being satisfying. It works well for breakfast, brunch, or even a quick dinner, and it's a great way to use up leftover cooked chicken in a healthy, practical way.
If you enjoy simple, healthy meals, you may also like our Grilled Chicken Salad, Beef Zucchini Casserole, or Quinoa Stuffed Acorn Squash for easy, make-ahead options during the week.
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Why You'll Love this Chicken Frittata:
Protein-packed: Eggs and shredded chicken make this a filling option for breakfast, brunch, or dinner.
Simple ingredients: Made with everyday staples and fresh vegetables you likely already have on hand.
One-pan recipe: Everything cooks in a single skillet, keeping prep and cleanup easy.
Great for leftovers: This frittata reheats well, making it a solid option for meal prep.
Flexible timing: Works just as well for a quick weeknight meal as it does for a relaxed weekend brunch.
Key Ingredients:
- zucchini. Adds moisture and texture. Dice small so it cooks quickly and evenly.
- spinach. Fresh baby spinach wilts down quickly. You can also use frozen-just thaw and squeeze out excess moisture first.
- shredded chicken. Great use for leftovers or rotisserie chicken. Make sure it's fully cooked before adding to the skillet.
- cherry tomatoes. Adds a juicy burst of flavor. Grape tomatoes or diced Roma tomatoes can also be used.
- milk. Adds creaminess, use regular or homemade almond milk depending on dietary needs.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use a different protein: Swap the shredded chicken for cooked turkey, rotisserie chicken, or leftover grilled chicken.
- Change the vegetables: Zucchini, spinach, and tomatoes can be replaced with bell peppers, mushrooms, broccoli, Homemade Sun-Dried Tomatoes, or asparagus - just sauté first to remove excess moisture.
- Add cheese: Stir in ½ cup of shredded mozzarella, cheddar, or feta for extra richness.
- Dairy-free option: Use Homemade Almond Milk or skip the milk entirely and whisk the eggs well for a lighter texture.
- Make it spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the egg mixture for extra heat.
How to Make Chicken Frittata:
- Preheat the oven to 375 degrees.
- Heat the olive oil in an oven-safe skillet over medium heat. Add the diced onion and zucchini, sautéing until softened, about 3-4 minutes.
- Add the spinach and cherry tomatoes to the skillet, stirring until the spinach wilts slightly. Add the cooked chicken, stirring to combine.
- In a bowl, whisk together the eggs, almond milk, garlic powder, paprika, salt, and pepper.
- Pour the egg mixture over the veggies and chicken in the skillet. Gently stir to distribute everything evenly.
- Cook on the stovetop for 2-3 minutes until the edges of the frittata begin to set.
- Transfer the skillet to the preheated oven and bake for 20-22 minutes, or until the eggs are fully set in the center.
- Remove from the oven and let it cool slightly before slicing. Garnish with fresh herbs and serve warm.
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Recipe Notes & Tips:
- Use an oven-safe skillet: A cast iron or other oven-safe skillet is essential for moving the frittata from stovetop to oven without transferring dishes.
- Start on the stovetop: Cooking the frittata briefly on the stovetop helps set the edges and prevents the center from overcooking in the oven.
- Avoid excess moisture: Sauté vegetables until tender and any liquid has cooked off to prevent a watery frittata.
- Let it rest before slicing: Allow the frittata to cool for about 5 minutes so it sets fully and slices cleanly.
- Season thoughtfully: Eggs need enough salt to bring out flavor, so taste and adjust seasoning before baking if needed.
How to Store:
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat: Warm slices in the oven at 325°F or in a skillet over medium-low heat until heated through.
Freezing: Wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Chicken Frittata FAQs:
Yes, substitute 2 egg whites for each whole egg. Keep in mind this will change the texture slightly and reduce richness.
Yes, chicken frittata is an excellent make-ahead dish. Once baked, let it cool completely, then store it covered in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.
Vegetables that release minimal moisture work best in a chicken frittata, such as zucchini, spinach, bell peppers, mushrooms, and tomatoes. Always sauté vegetables first to prevent excess liquid from making the frittata watery.
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Chicken Frittata
Ingredients
- 1 tablespoon olive oil
- 1 small zucchini, diced
- ¼ cup onion, finely chopped
- ½ cup spinach, chopped
- 1 ½ cups shredded chicken
- ½ cup cherry tomatoes, halved
- 10 large eggs
- ¼ cup milk
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
Instructions
- Preheat the oven to 375 degrees.
- Heat the olive oil in a cast iron skillet over medium heat. Add the diced onion and zucchini, sautéing until softened, about 3-4 minutes.
- Add the spinach and cherry tomatoes to the skillet, stirring until the spinach wilts slightly. Add the cooked chicken, stirring to combine.
- In a bowl, whisk together the eggs, almond milk, garlic powder, paprika, salt, and pepper.
- Pour the egg mixture over the veggies and chicken in the skillet. Gently stir to distribute everything evenly.
- Cook on the stovetop for 2-3 minutes until the edges of the frittata begin to set.
- Transfer the skillet to the preheated oven and bake for 20-22 minutes, or until the eggs are fully set in the center.
- Remove from the oven and let it cool slightly before slicing. Garnish with fresh herbs and serve warm.
Nutrition
Notes
- Use an oven-safe skillet: A cast iron or other oven-safe skillet is essential for moving the frittata from stovetop to oven without transferring dishes.
- Start on the stovetop: Cooking the frittata briefly on the stovetop helps set the edges and prevents the center from overcooking in the oven.
- Avoid excess moisture: Sauté vegetables until tender and any liquid has cooked off to prevent a watery frittata.
- Let it rest before slicing: Allow the frittata to cool for about 5 minutes so it sets fully and slices cleanly.
- Season thoughtfully: Eggs need enough salt to bring out flavor, so taste and adjust seasoning before baking if needed.
Erika says
Very delicious It seems fancy but was easy to make.
Kae says
This is so good for a quick easy dinner!