Frittatas are like a super easy dinner that I can make fast, even when I’m really busy. They’re great because you can change them up however you want!

This Chicken Frittata is awesome for a relaxed weekend breakfast, a quick dinner, or even a simple lunch. The best part is, you can use any veggies and cheeses you already have.

It’s easy, yummy, and a great way to use up leftover chicken.

Recipe Overview

This Chicken Frittata is like an omelet, but it’s baked in the oven, making it even simpler! It’s full of flavor, has lots of protein, and you can add your favorite veggies.

The eggs make a fluffy base for the chicken and any other things you want to add.

You can eat it hot from the oven, at room temperature, or even cold from the fridge. It’s really flexible!

This frittata is tasty with a salad, some bread, or fresh fruit. It’s a whole meal that’s filling and good for you.

You can also make it ahead of time because it heats up really well.

Chicken Frittata Ingredients

1 tablespoon of olive oil
1/2 cup of chopped onion (yellow or white)
1 cup of chopped bell pepper (any color you like)
1 cup of cooked chicken, shredded or cut into small pieces
1/2 cup of chopped fresh spinach
1/4 cup of chopped sun-dried tomatoes (the ones in oil, but drained)
8 big eggs
1/4 cup of milk (any kind is fine)
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1/2 cup of shredded cheese (like cheddar, mozzarella, or whichever you like best)

A little tip: You can use any cooked chicken you have, even a rotisserie chicken from the store! You can also use any veggies you like. I like bell peppers, spinach, and sun-dried tomatoes, but you can change it up.

And for the cheese, cheddar or mozzarella are great, but you can try others too.

Step-by-Step Instructions

Turn your oven on to 350°F (175°C). Get a 9 or 10-inch pan that can go in the oven (cast iron is good). Spray it with cooking spray or use a little butter so the frittata doesn’t stick.
Put the olive oil in the pan and heat it up on the stove over medium heat. Add the onion and bell pepper and cook them until they get soft, about 5-7 minutes. Stir them sometimes so they don’t stick and cook evenly. They should be soft, but not brown.
Add the cooked chicken, spinach, and sun-dried tomatoes to the pan. Cook for 2-3 more minutes, just until the spinach gets wilted. Stir it all together.
In another bowl, whisk the eggs, milk, salt, and pepper. Whisk until it’s all mixed up and a little bit bubbly. This makes the frittata fluffier.
Pour the egg mixture into the pan with the chicken and veggies. Make sure the egg goes over everything.
Sprinkle the cheese on top of the egg mixture.
Carefully put the pan in the oven.
Bake it for 20-25 minutes, or until it’s cooked through and the cheese is melted and a little bit brown. The middle shouldn’t be jiggly anymore. You can stick a knife in the middle to check – if it comes out clean, it’s done.
Let the frittata cool down for a few minutes before you cut it and eat it. This makes it easier to slice.

Variations & Tips

Different Veggies: You can use other veggies like mushrooms, zucchini, asparagus, or broccoli. Just cut them into small pieces.
Different Cheeses: Try feta, goat cheese, or Parmesan for a different taste.
Make it Ahead: You can put the frittata together (but don’t bake it) the night before. Cover it with plastic wrap and put it in the fridge. Bake it when you’re ready to eat.
Leftovers: Keep leftover frittata in a container in the fridge for up to 3 days.
Heating it Up: You can heat up slices in the microwave for 30-60 seconds. Or, heat the whole frittata in the oven at 350°F (175°C) for 10-15 minutes.
Serve with: salad, fruit or toast.

Chicken Frittata Key Details

Prep time: 15 minutes (how long it takes to get everything ready)
Cook time: 30-35 minutes (how long it takes to cook)
Total time: 45-50 minutes (prep time + cook time)
Servings: 6-8 (how many people it can feed)
Stuff you’ll need: 9 or 10-inch oven-safe pan (cast iron is best), whisk, mixing bowl

FAQ

Can I use just egg whites?

Yes, but it won’t be as rich, You’ll need 12-16 egg whites instead of 8 whole eggs.

Can I make it without milk or cheese?

Sure! Use a different kind of milk, like almond milk or soy milk. You can also skip the cheese or use a dairy-free cheese.

How do I know it’s cooked?

The middle should be firm, not jiggly. A knife in the center should come out clean. The cheese should be melted and light brown.

Can I add other herbs or spices?

Yes! Add any herbs or spices you like. Italian seasoning, garlic powder, onion powder, chives, parsley, or basil are all good choices.

It stuck to the pan! What happened?

Make sure you grease the pan really well. A cast-iron pan works best. If you don’t have one, use a non-stick pan that can go in the oven.

Can I use frozen veggies?

Yes. Thaw them and dry them with a paper towel before adding them to the pan.