Chicken Frittata with Veggies (Print Version)
# Ingredients:
01 -
6 large eggs
02 -
½ cup milk or dairy-free alternative
03 -
1 cup cooked chicken, shredded
04 -
½ cup diced bell peppers (any color)
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½ cup spinach, chopped
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¼ cup diced onions
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½ cup shredded cheese (cheddar, mozzarella, or blend)
08 -
1 tablespoon olive oil
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Salt and pepper, to taste
10 -
¼ teaspoon garlic powder (optional)
# Instructions:
01 -
Preheat oven to 375°F (190°C). In a medium bowl, whisk eggs, milk, salt, pepper, and garlic powder. Add shredded chicken, diced bell peppers, spinach, onions, and half the shredded cheese. Mix thoroughly.
02 -
Heat olive oil in an oven-safe skillet over medium heat. Pour the egg mixture into the skillet. Cook for 3-4 minutes, gently stirring occasionally to avoid overcooking the edges. Sprinkle remaining cheese evenly on top.
03 -
Transfer skillet to oven and bake for 12-15 minutes, until eggs are fully set and top is golden brown. Remove from oven and let cool briefly. Slice and serve warm.
# Notes:
01 -
Serve Chicken Frittata with fresh fruit, a green salad, or toasted bread for a complete meal.
02 -
For a spicy twist, add diced jalapeños or red pepper flakes.
03 -
For a creamy addition, stir in cream cheese or sour cream.
04 -
For a heartier option, include cooked potatoes or mushrooms.
05 -
Mexican-style variation: Add salsa, black beans, cilantro, and top with sour cream.
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Mediterranean-style variation: Include feta, olives, sun-dried tomatoes, spinach, and oregano.
07 -
Veggie-loaded variation: Skip chicken, add sautéed zucchini, tomatoes, mushrooms, spinach, and extra cheese.
08 -
Refrigerate leftover frittata slices in an airtight container for 3-4 days.
09 -
For longer storage, wrap individual slices tightly and freeze for up to 3 months. Thaw overnight and reheat in microwave or oven.