Chicken Frittata
Welcome to a delicious and easy-to-make chicken frittata recipe! Frittata is a versatile egg-based Italian dish that combines the goodness of eggs with a medley of flavorful ingredients.
In this recipe, we’ll be using tender, juicy chicken along with a variety of veggies (zucchinis, peppers and a white onion) and herbs to create a protein-packed breakfast or brunch. But you can enjoy frittatas at any time of day as they are that delicious.
With its golden crust and creamy interior, this chicken frittata is a satisfying and wholesome meal that’s sure to impress your family and friends. So let’s dive into the kitchen and get ready to whip up a scrumptious chicken frittata that’s both comforting and nutritious!
How to make Chicken Frittata:
Cut the chicken and vegetables into small cubes, add sunflower oil and fry them in a non-stick pan.
Whisk the eggs, then mix in the Greek yogurt and grated cheese. Gradually add the flour, then season with salt and pepper to taste.
Put the vegetables and the meat in a heat-resistant casserole, about 20×30 cm. Cover with the egg mixture, spreading it out evenly.
Place in a fan oven preheated to 180°C (356°F ) and cook for about 25 minutes.
Remove and serve – either hot or cold. It’s best enjoyed with a fresh green salad and a glass of lemonade.
Enjoy the full chicken frittata recipe below!
Chicken Frittata
Ingredients
- 8 eggs
- 350-400 g chicken breast
- 50 g flour
- 150 g yogurt 10% fat
- 100 g zucchini
- 1 red pepper
- 1/2 white onion
- 30 ml sunflower oil
- 100 g grated cheese (cheddar, mozzarella)
- salt
- pepper
Instructions
- Cut the chicken and vegetables into small cubes. Fry in the sunflower oil in a non-stick pan.
- Whisk the eggs, then mix in the Greek yogurt and grated cheese.
- Gradually add the flour, then season with salt and pepper to taste.
- Put the vegetables and the meat in a heat-resistant casserole, about 20×30 cm.
- Cover with the egg mixture, spreading it out evenly.
- Place in a fan oven preheated to 180°C (356°F) and cook for about 25 minutes.
- Remove and serve – either hot or cold.
Notes
Related: Mushroom Asparagus Frittata with Chorizo and Brie
Related: Potato Rösti with Smoked Salmon & Dill Crème Fraiche
Related: Pancakes with Brie Cream, Honey and Walnuts
Related: Healthy Scrambled Eggs w/ Broccoli and Spinach
