Tasty Chicken Frittata

This filling chicken frittata has become my favorite way to use up chicken leftovers. It turns basic items from your kitchen into a protein-rich dish that's great for morning meals, midday gatherings, or quick evening dinners when time's tight.

I first whipped up this frittata while trying to finish some leftover store-bought chicken in my refrigerator. What started as just throwing things together has turned into one of our family's most wanted weekend treats. These days my spouse buys chicken with the plan to have extras just so we can cook this the following day.

What You'll Need

• Large eggs: They're the base that holds everything together and give that rich taste
• Milk: Helps make everything softer and less dense than just eggs would be
• Cooked shredded chicken: Gives you that filling protein boost and makes it a whole meal
• Bell peppers: They bring nice bright colors and turn slightly sweet while cooking
• Fresh spinach: Loaded with good stuff and shrinks down perfectly into the eggs
• Diced onions: They add that background flavor that gets better as they cook
• Shredded cheese: Glues everything together and creates that yummy browned top
• Olive oil: For cooking so nothing sticks and adds a bit of flavor too
• Salt and pepper: The must-haves that make all other flavors pop
• Garlic powder: Not totally needed but adds that nice savory touch

How To Make It

Warm Up Your Oven:

Get it going at 375°F with the rack right in the middle. This heat cooks everything evenly without burning the top too fast. Give it about 10 minutes to get hot while you work on the other stuff.

Mix Your Eggs:

Break eggs into a big bowl and pour in the milk. Beat them hard for about a minute until everything looks the same color and a bit bubbly. This puts air in there for fluffiness. Throw in your salt, pepper, and garlic powder now so the flavor spreads everywhere.

Add All Your Stuff:

Put in your chicken pieces, making sure they're small enough to spread out well. Gently mix in your peppers, spinach, onions, and half the cheese with a soft spatula. Don't stir too much or you'll lose all that air you just put in.

Start Cooking On The Stove:

Put a 10-inch oven-safe pan on medium heat until you can feel it's warm if you hold your hand above it. Pour in oil and make sure it covers the bottom and sides. Add your egg mix and let it sit for 2 minutes, then pull the cooked edges toward the center so wet egg can run to the sides. Do this for another minute or two.

Finish In The Oven:

When the edges look firm but the middle still wobbles a bit, sprinkle the rest of your cheese on top. Put the pan in your hot oven, being careful of the hot handle. Cook for 12-15 minutes until the middle isn't runny anymore. It'll keep cooking a little after you take it out.

Let It Sit and Serve:

Leave the frittata in the pan for 5 minutes to finish setting up, which makes cutting easier. Run something around the edges to loosen it and either serve it right from the pan or slide it onto a plate. Cut it into slices like a pizza.

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I really enjoy watching the eggs puff up in the oven making that gorgeous golden top. My best part is cutting into it and seeing all the colorful veggies and chicken bits spread throughout. It always makes me think of those lazy Sunday mornings when we can all sit down together without having to rush off anywhere.

Prep It Earlier

This frittata works wonders for getting meals ready ahead of time. You can cook the whole thing up to 3 days before and keep it in the fridge. If you want single servings, wrap each piece in parchment paper and put them in a sealed container. This makes grabbing breakfast or lunch super easy all week long. The flavors actually mix and get better overnight, so day-old frittata sometimes tastes even better than when it's fresh.

Smart Swaps

What's great about frittatas is how easily you can change them up. Switch chicken for turkey, ham, or add mushrooms instead for a meat-free option with good texture. Can't do dairy? Try almond or oat milk and dairy-free cheese options. Want fewer carbs? Just use more veggies and a little less cheese. Fresh herbs are awesome too - throw in some basil, thyme, or chives with the eggs for extra flavor. Pretty much anything in your fridge can work in this flexible dish.

What To Eat With It

The frittata tastes great by itself, but goes with tons of other foods too. Try it with some avocado slices and a spoonful of Greek yogurt for extra creaminess. A basic green salad with lemon dressing gives a nice fresh contrast to the rich eggs. If you want something more filling, add some roasted potatoes or crusty bread on the side. When you're having people over for brunch, put out a plate of fruits like berries and melon to make a complete spread everyone will love.

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Give this tasty, flexible frittata a try whenever you need a good meal, no matter what time of day!

Frequently Asked Questions

→ Can I switch up the veggies?

Absolutely! Try adding zucchini, mushrooms, or tomatoes. Just make sure they won't add too much liquid to the dish.

→ Which cheese tastes best here?

Cheddar and mozzarella both work nicely! Or, for something new, try feta or goat cheese for a tangier flavor.

→ Can I skip the dairy in this dish?

Of course! Use almond or oat milk as a swap for regular milk, and feel free to skip the cheese or use a plant-based alternative.

→ What’s the best way to store leftovers?

Let it cool first, then pop it into an airtight container in the fridge for up to 3 days. Heat it up in the microwave or oven when ready to eat.

→ Can I prep it ahead of time?

Totally! Make the egg mixture and keep it in the fridge. Cook everything fresh when you’re ready to serve.