Chicken and Vegetable Frittata (Printer-Friendly)

Savory egg dish with chicken, spinach, peppers, and melted cheese. Easy, gluten-free, and ready in under an hour.

# What You'll Need:

→ 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

# How to Make It:

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

# Expert Advice:

01 -
  • It rescues leftover chicken from the back of your fridge and makes it feel intentional
  • The whole thing comes together in one pan, leaving you with minimal cleanup
  • You can prep it Sunday and eat breakfast all week without lifting a finger
02 -
  • Resist the urge to crank up the heat to speed things along, as high heat will make the eggs rubbery
  • Letting the frittata rest before cutting is the difference between a messy slice and a picture perfect one
  • Your pan truly must be oven safe, or you will have a disaster when transferring from stovetop to oven
03 -
  • Dice your vegetables uniformly so they cook at the same rate and no piece remains undercooked
  • Pat sautéed vegetables with paper towels if they seem too wet before adding the eggs
  • Use oven mitts when transferring the hot pan handle from oven to stovetop

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