Delicious Chicken Frittata

This hearty chicken frittata has been my go-to recipe for using leftover roasted chicken. It transforms simple ingredients into a protein-packed meal that&s perfect for breakfast, brunch, or even dinner when you&re short on time.

I started making this frittata when I needed to use up leftover rotisserie chicken in my fridge. What began as a simple kitchen experiment has become one of our most requested weekend breakfast dishes. My husband now specifically buys extra chicken just so we can make this the next morning.

Ingredients

• Large eggs: The foundation of any good frittata, providing structure and richness
• Milk: Creates a lighter, more tender texture than using eggs alone
• Cooked shredded chicken: Adds satisfying protein and makes this a complete meal
• Bell peppers: Add wonderful color and a slight sweetness when cooked
• Fresh spinach: Packed with nutrients that wilt perfectly into the egg mixture
• Diced onions: Provide aromatic flavor that deepens as they cook
• Shredded cheese: Helps bind everything together and creates a golden crust
• Olive oil: For cooking, prevents sticking and adds subtle flavor
• Salt and pepper: Essential for bringing out all the other flavors
• Garlic powder: Optional, but adds a wonderful savory note

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 375°F and position the rack in the middle. This temperature is perfect for cooking the frittata evenly without browning the top too quickly. Allow at least 10 minutes for proper preheating while you prepare the ingredients.

Prepare the Egg Mixture:

Crack eggs into a large bowl and add milk. Whisk vigorously for about 60 seconds until the mixture becomes uniform in color and slightly frothy. This incorporates air for a fluffier texture. Season with salt, pepper, and garlic powder at this stage so the flavors distribute evenly.

Combine with Fillings:

Add your shredded chicken, ensuring it&s in small, manageable pieces for even distribution. Fold in the diced bell peppers, spinach, onions, and half the cheese using a rubber spatula with gentle strokes. Avoid overmixing, which can deflate the air you&ve incorporated.

Initial Stovetop Cooking:

Heat a 10-inch ovenproof skillet over medium heat until you can feel warmth when holding your hand above it. Add olive oil and swirl to coat the entire surface and sides. Pour in the egg mixture and let it cook undisturbed for 2 minutes, then gently stir the edges toward the center, allowing uncooked egg to flow to the edges. Continue this process for another 1–2 minutes.

Oven Finishing:

When the edges are set but the center is still slightly jiggly, sprinkle the remaining cheese evenly across the top. Transfer the skillet to the preheated oven, being careful with the hot handle. Bake for 12–15 minutes until the center is just set and no longer liquid. The frittata will continue cooking slightly after removal.

Resting and Serving:

Allow the frittata to rest in the skillet for 5 minutes, which helps it set completely and makes it easier to slice. Run a silicone spatula around the edges to loosen and either serve directly from the pan or carefully slide onto a serving plate. Cut into wedges like a pie.

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I absolutely love how the eggs puff up slightly in the oven creating this beautiful golden dome. My favorite moment is cutting into it and seeing all those colorful vegetables and pieces of chicken distributed throughout the frittata. It reminds me of those leisurely Sunday mornings when we gather around the table without rushing anywhere.

Make Ahead Options

This frittata shines as a meal prep champion. You can prepare it completely up to 3 days in advance and store it in the refrigerator. For individual portions, wrap slices separately in parchment paper, then place in an airtight container. This makes grabbing breakfast or lunch incredibly easy throughout the week. The flavors actually develop and meld together beautifully overnight, making day-old frittata sometimes even more delicious than fresh.

Clever Substitutions

The beauty of a frittata lies in its flexibility. Swap chicken for turkey, ham, or keep it vegetarian with mushrooms for a meaty texture. Dairy allergies? Replace regular milk with almond or oat milk and use dairy-free cheese alternatives. For lower-carb versions, increase the vegetables and reduce the cheese slightly. Herbs make wonderful additions; try fresh basil, thyme, or chives mixed into the egg mixture for brightness. Whatever you have in your refrigerator can likely find a home in this adaptable dish.

Serving Suggestions

While delicious on its own, this frittata pairs wonderfully with so many accompaniments. Serve with avocado slices and a dollop of Greek yogurt for extra creaminess. A simple green salad dressed with lemon vinaigrette provides a fresh contrast to the rich eggs. For a heartier meal, add roasted potatoes or crusty bread on the side. When serving for brunch, consider a fruit platter with berries and melon for a complete spread that will satisfy everyone at your table.

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Enjoy this hearty, versatile frittata as a delightful addition to your meals any time of the day!

Frequently Asked Questions

→ Can I use different vegetables in the frittata?

Yes! You can swap or add vegetables like mushrooms, zucchini, or tomatoes to suit your taste. Just ensure they don’t release too much moisture.

→ What cheese is best for this dish?

Cheddar, mozzarella, or a blend work wonderfully, but you can experiment with feta or goat cheese for a unique flavor profile.

→ Can I make this dish dairy-free?

Absolutely! Substitute the milk with a dairy-free alternative, like almond or oat milk, and use dairy-free cheese or omit it completely.

→ How do I store leftovers?

Allow the frittata to cool completely, then store it in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

→ Can I prepare this dish ahead of time?

Yes! You can prepare the egg mixture in advance and keep it refrigerated. Cook it just before serving for the freshest results.