Chicken and Vegetable Frittata (Printable)

Savory frittata with tender chicken, colorful vegetables, and melted cheese

# What You 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

# Steps:

01 - Preheat oven to 375°F.
02 - Heat olive oil in a 10-inch ovenproof skillet over medium heat.
03 - Add red onion and bell pepper; sauté for 2 minutes until softened.
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 diced chicken and cook for 1 minute to warm through.
07 - In a bowl, whisk together eggs, milk, salt, pepper, oregano, and thyme until well combined.
08 - Pour egg mixture evenly over the chicken and vegetables in the skillet.
09 - Sprinkle shredded cheese and Parmesan evenly over the top.
10 - Cook on the stovetop for 3-4 minutes until edges begin to set.
11 - Transfer skillet to the preheated oven. Bake for 12-15 minutes until the center is set and top is slightly golden.
12 - Let cool for 5 minutes before slicing and serving.

# Expert Advice:

01 -
  • It transforms leftover chicken into something that feels intentional and special
  • The whole thing comes together in under 45 minutes with minimal cleanup
02 -
  • An ovenproof skillet is non-negotiable—if you don't have one, cook the vegetables on the stove and transfer everything to a greased baking dish before adding eggs
  • Don't skip the stovetop step—starting it on the stove creates that beautiful set bottom and prevents a rubbery texture
03 -
  • Pat your vegetables dry after cutting, especially zucchini, to prevent a watery frittata
  • Let the frittata rest for at least 5 minutes before slicing—hot eggs are more fragile and may tear

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