Chicken Frittata
This chicken frittata is an easy, protein-packed meal made with simple ingredients like eggs, shredded chicken, fresh vegetables, and pantry spices.
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.
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