Best 12 Chicken Frittata Recipes

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**Chicken Frittata: A Versatile and Delicious Egg Dish for Any Occasion**

Savor the delightful flavors of a chicken frittata, a versatile and delectable egg dish perfect for breakfast, brunch, lunch, or dinner. This savory Italian omelet is packed with tender chicken, a medley of colorful vegetables, and gooey melted cheese. This recipe provides step-by-step instructions for creating a classic chicken frittata, along with variations that cater to various dietary preferences. Whether you prefer a gluten-free or low-carb option, or if you're seeking inspiration for vegetarian or vegan alternatives, you'll find the perfect recipe here. Prepare to indulge in this hearty and flavorful dish that's not only easy to make but also a feast for the eyes.

Let's cook with our recipes!

SPINACH CHICKEN FRITTATA



Spinach Chicken Frittata image

"When we were growing up, spinach was one of the only vegetables my brothers and I enjoyed," recalls Paula Tuduri, Bozeman, Montana. "So our mom found all kinds of ways to include it in meals. This dish is one of my favorites. Be creative," she suggests. "Feel free to vary the vegetables, cheeses and meat to suit your tastes and budget."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1/2 cup julienned sweet red pepper
1/2 cup chopped onion
2 tablespoons olive oil
3 large eggs
1/2 cup 2% milk
1 cup shredded cooked chicken, optional
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup shredded part-skim mozzarella cheese
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large skillet, saute the red pepper and onion in oil until tender. In a large bowl, beat eggs and milk. Stir in the chicken if desired, 1/2 cup spinach, mozzarella and Parmesan cheeses, salt and pepper (save remaining spinach for another use). Add to the skillet. Cover and cook over medium heat until a knife inserted in the center comes out clean, 7-10 minutes. Cut into wedges.

Nutrition Facts : Calories 208 calories, Fat 15g fat (4g saturated fat), Cholesterol 152mg cholesterol, Sodium 533mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 12g protein.

CHICKEN FRITTATA



Chicken Frittata image

A nice chicken and vegetable dish, nicely complemented with a summer salad, to serve on a nice summer day.

Provided by PEARLNZ

Categories     Breakfast and Brunch     Potatoes

Time 50m

Yield 8

Number Of Ingredients 11

4 cups diced peeled potatoes
1 tablespoon butter
2 teaspoons crushed garlic
2 onions, diced
1 cup self-rising flour
2 cups milk
6 eggs
1 cup chopped fresh broccoli
1 cup sliced fresh mushrooms
2 cups shredded sharp Cheddar cheese
1 cup cooked, diced boneless chicken breast half

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place potatoes in a medium saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, or until tender but firm; drain.
  • Melt butter in a medium skillet over medium heat, and saute garlic and onions until tender.
  • In a small bowl, mix the flour, milk, and eggs.
  • In a medium bowl, mix potatoes, garlic and onions, flour mixture, broccoli, mushrooms, Cheddar cheese, and chicken. Transfer to a medium baking dish.
  • Bake 25 minutes in the preheated oven, or until eggs are no longer runny and top is lightly browned.

Nutrition Facts : Calories 376.2 calories, Carbohydrate 32.5 g, Cholesterol 191 mg, Fat 17.4 g, Fiber 3 g, Protein 22.7 g, SaturatedFat 9.2 g, Sodium 482.5 mg, Sugar 5.5 g

CHICKEN WITH MUSHROOM FRITTATA



Chicken With Mushroom Frittata image

From a web site. My hubby loves this in his lunch box. I substitute other veggies too in this like zucchini, spinach etc.

Provided by Girl from India

Categories     Breakfast

Time 15m

Yield 2-3 serving(s)

Number Of Ingredients 10

1 cup leftover diced roasted white chicken meat
1 1/2 cups Egg Beaters egg substitute (equal to 6 eggs)
1/4 cup skim milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cooking oil
1 cup sliced fresh mushrooms
2 tablespoons thinly sliced green onions
2 tablespoons snipped fresh parsley
1/4 cup cheddar cheese, shredded

Steps:

  • In mixing bowl, stir together eggs, milk, salt and pepper.
  • In separate bowl, combine chicken, mushrooms, green onion and parsley.
  • Heat cooking oil in an 8-inch ovenproof skillet; Add egg mixture.
  • Cook over medium-low heat.
  • As eggs set, run a spatula around the edge, lifting to allow uncooked portion to flow underneath.
  • Cook until eggs are almost set, but surface is still moist.
  • Press chicken mixture into top of egg mixture.
  • Broil 4 to 5 inches from heat for 1 to 2 minutes or until set.
  • Top with cheddar cheese and broil few seconds more until melted.

CHICKEN AND PASTA FRITTATA



Chicken and Pasta Frittata image

A tasty frittata which can be served warm with crusty rolls and a salad or at room temperature at picnics,for take-to-work lunches or in school lunchboxes. Adapted from a recipe I found in the May 2006 issue of the Australian magazine 'super food ideas'.

Provided by bluemoon downunder

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

2 cups dried macaroni noodles
2 tablespoons olive oil
1 brown onions (for Australians) or 1 yellow onion, finely chopped (for Americans)
4 garlic cloves, finely chopped
1 carrot, peeled, finely diced
1 small red pepper, finely diced
2 cups cooked chicken, roughly chopped
1 teaspoon dried thyme
1/2 cup parmesan cheese
1/2 cup flat leaf parsley, roughly chopped
8 eggs
salt, to taste
fresh ground pepper, to taste

Steps:

  • Cook the pasta in a large saucepan of boiling salted water, following the packet directions, until tender; drain.
  • Heat 1 tablespoon of oil in a large pan over a medium heat; add the onion, garlic and carrot and cook for 3-4 minutes or until soft; add the red pepper and cook, stirring occasionally for 1 minute; then transfer the contents of the pan to a large bowl.
  • Add the chicken, thyme, parmesan, parsley and pasta to the onion mixture; whisk the eggs in a large jug and add them to the pasta mixture; stir until well-combined and season with salt and pepper, to taste.
  • Heat the remaining oil in the pan over a medium heat and add the pasta mixture to the hot pan; reduce the heat to medium-low and cook the contents of the pan for 8-10 minutes or until the frittata has set around the edges. The centre should still be slightly soft.
  • Preheat a grill on a medium heat and place the pan under the grill; cook the frittata for 4-5 minutes or until it is golden and set.
  • Cut into wedges and serve with crusty rolls and a salad.

CHICKEN FAJITA FRITTATA



Chicken Fajita Frittata image

Make and share this Chicken Fajita Frittata recipe from Food.com.

Provided by Sandy in Oklahoma

Categories     Lunch/Snacks

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 14

1 cup fajita seasoned chicken, cooked and diced
1 tablespoon butter or 1 tablespoon cooking oil
1/2 cup thinly sliced green pepper
1/2 cup thinly sliced onion
1/4-1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/2 cup chopped tomato
4 eggs
1/4 cup water
1 medium tomatoes, sliced
2 tablespoons shredded mozzarella cheese
flour tortilla (optional)
salsa (optional)
sour cream (optional)

Steps:

  • In 10-inch omelet pan or skillet with ovenproof handle over medium heat, heat butter until just hot enough to sizzle a drop of water. Add pepper, onion, chili powder and cumin. Cook, stirring occasionally, until pepper is soft and onion is translucent, about 3 to 4 minutes. Add chopped tomato and diced chicken. Continue cooking 1 additional minute. Remove from heat. Set aside.
  • In medium bowl, beat together eggs and water until blended. Pour over vegetables. Cook over medium heat until eggs are almost set, about 6 to 8 minutes. Top with tomato slices. Sprinkle with cheese. Broil about 6 inches from heat until cheese is melted and eggs are completely set, about 1 to 2 minutes. Cut into wedges. Serve with tortillas and top with salsa and/or sour cream, if desired.

Nutrition Facts : Calories 176.2, Fat 11.8, SaturatedFat 5.2, Cholesterol 295.9, Sodium 157.8, Carbohydrate 7.5, Fiber 1.7, Sugar 4.2, Protein 10.6

CHICKEN AND ORZO FRITTATA



Chicken and Orzo Frittata image

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

3/4 cup orzo pasta
6 eggs
1/3 cup whole milk ricotta
1/4 cup creme fraiche
2 cooked chicken breasts, cubed (about 2 cups)
4 scallions, chopped
1/4 cup chopped Italian flat-leaf parsley
1/3 cup diced roasted red bell peppers
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Bring a small pot of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
  • In a large bowl combine the eggs, ricotta, and creme fraiche and stir until the eggs are beaten and the ingredients are combined. Add the cooked orzo, chicken, scallions, parsley, red bell peppers, salt, and pepper. Stir to combine.
  • Pour the mixture into a 1 1/2-quart flameproof baking dish. Bake for 25 minutes. Turn on the broiler. Place the pan under the broiler until golden on top, about 5 minutes. Remove from the oven and let set for 5 minutes. Cut into wedges and serve with a side salad.

CHICKEN AND PASTA FRITTATA



CHICKEN AND PASTA FRITTATA image

Categories     Egg

Number Of Ingredients 8

1 cup broccoli florets
1 medium onion, chopped (1/2 cup)
2 tablespoons olive oil
1 1/4 cups cooked penne or desired pasta
1 cup chopped cooked chicken
2 tablespoons chopped fresh basil
8 eggs, lightly beaten
1/2 cup shredded mozzarella cheese

Steps:

  • Preheat oven to 400 degrees F. In large oven-going skillet cook broccoli and onion in hot oil over medium heat 5 minutes or until tender. stir in penne, chicken, basil, and 1/4 teaspoon each salt and black pepper. Pour eggs over mixture in skillet. Cook over medium heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set. Top with cheese. Bake 5 minutes or until set. Sprinkle with pepper. Makes 4 servings.

CHICKEN APPLE SAUSAGE FRITTATA



Chicken Apple Sausage Frittata image

Guy's Big Bite -Wake Up and Smell the Frittata- I only made half a recipe, used two tortillas, orange bell pepper and 1 jalapeno, but we thought it had great flavor.

Provided by adopt a greyhound

Categories     Breakfast

Time 25m

Yield 1 frittata, 4 serving(s)

Number Of Ingredients 17

1 teaspoon salt
2 tablespoons extra virgin olive oil, divided
1 teaspoon extra virgin olive oil, divided
1/2 lb sausage, chicken-apple (removed from casing)
1/2 cup red onion, diced
2 tablespoons jalapenos, finely diced
1/2 cup red bell pepper, diced
8 eggs
1/2 cup milk
1/2 teaspoon paprika
1/2 teaspoon sea salt
1 teaspoon black pepper
2 (9 inch) flour tortillas
1/4 cup monterey jack cheese, shredded
1/4 cup cheddar cheese, shredded
1/2 cup tomatoes, diced
1/2 cup scallion, diced

Steps:

  • Preheat oven to 350 degrees F.
  • In a saute pan over medium-high heat, add 2 tablespoons oil and the chicken sausage, onions, jalapenos, peppers and saute until vegetables have softened.
  • In medium bowl, mix eggs, milk, paprika and salt and pepper.
  • Add chicken sausage and vegetable mixture and eggs together. Heat a medium saute pan over medium heat and add 1 teaspoon olive oil, and pour in egg mixture. In the oven,cook for 6 minutes, mixture should be slightly firm and moist. In the mean time add tortillas to oven and toast for 3 to 5 minutes until golden brown, then remove.
  • Remove frittata from pan, place one tortilla on bottom of pan and spread with 1/2 of the cheese, place cooked frittata on top, and top frittata with second tortilla. Top tortilla with remaining cheese and place pan in oven for 5 minutes or until cheese melts.
  • Remove from oven and garnish with scallions and tomatoes.

Nutrition Facts : Calories 594.9, Fat 42.4, SaturatedFat 13.9, Cholesterol 473.9, Sodium 1830.2, Carbohydrate 25.5, Fiber 2.5, Sugar 4.1, Protein 27.4

CHICKEN FRITTATA - SOUTHWESTERN



Chicken Frittata - Southwestern image

Make and share this Chicken Frittata - Southwestern recipe from Food.com.

Provided by ErinsInspirations

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup green onion
1/2 cup frozen corn
6 eggs
1/4 cup milk
1/4 teaspoon salt
1 (9 ounce) package frozen cooked chicken strips
1/2 cup shredded colby-monterey jack cheese
1/2 cup thick & chunky salsa
1 tablespoon butter

Steps:

  • Melt butter in large skillet & sauté onions & corn over medium heat for 3-5 minutes.
  • Add thawed chicken to skillet and mix.
  • Spread evenly in bottom of skillet.
  • Beat eggs, milk & salt in medium bowl.
  • Pour egg mixture over chicken mixture.
  • Reduce heat to medium-low, cover & cook 8-10 minutes.
  • Cover frittata with cheese. Once melted, cut into wedges and serve with salsa.

Nutrition Facts : Calories 304.8, Fat 17.4, SaturatedFat 7.7, Cholesterol 384.2, Sodium 600, Carbohydrate 8.6, Fiber 1.3, Sugar 1.9, Protein 28.4

CHICKEN FRITTATA



Chicken Frittata image

Make and share this Chicken Frittata recipe from Food.com.

Provided by Rudy Jahchan

Categories     Breakfast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
1/2 lb chicken breast
4 1/2 ounces angel hair pasta
1/2 cup spinach
1 cup spaghetti sauce
2 eggs
1/2 cup grated cheese

Steps:

  • Chop pasta into 1 inch lengths.
  • Mix pasta, spinach, sauce, eggs, and cheese.
  • Preheat broiler.
  • Brown chicken for 7 minutes in skillet.
  • Add mix and cook for 5 minutes.
  • Wrap foil on skillet handler and broil for 3 minutes.

CHICKEN SAUSAGE FRITTATA WITH SIDE SALAD



Chicken Sausage Frittata with Side Salad image

Provided by Herb Mesa

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 23

10 egg whites
2 whole eggs
2 tablespoons olive oil, divided
2 chicken sausage links, chopped
1 cup peeled and 1/4-inch diced sweet potatoes
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1/2 yellow onion, chopped
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
Nonstick cooking spray
1/2 cup shredded Monterey jack cheese
1/2 bunch fresh cilantro leaves, chopped
Side Salad, for serving, recipe follows
2 heads green leaf lettuce
1/4 cup thinly sliced yellow onion
2 whole tomatoes, sliced
1 Hass avocado, halved, pitted, peeled and sliced
2 cloves garlic (finely minced in a wooden mortar and pestle)
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1/4 cup fresh lemon juice (about 2 lemons)
2 teaspoons red wine vinegar

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large bowl, mix the egg whites and whole eggs with a wire whisk until foamy. In a large nonstick pan over medium heat, add 1 tablespoon olive oil, chicken sausage, sweet potatoes, peppers, onion, garlic, salt, and pepper. Saute the mixture for 6 to 8 minutes, or until the onion begins to brown. Transfer the sausage mixture from the pan and put in a large bowl.
  • Wipe down the pan and spray the nonstick pan with cooking spray and add the eggs, cook over medium heat until the edges begin to harden. Pour the sausage mixture into the eggs. Sprinkle with the shredded cheese.
  • Place the frittata into the oven and let cook for about 15 to 20 minutes, or until the frittata is firm in the middle. Remove the frittata from the oven and flip onto a large plate. Drizzle with 1 tablespoon olive oil, and sprinkle with cilantro. Serve with the Side Salad.
  • In a large bowl, loosen the leaves of the lettuce, sprinkle with the sliced onions and top with the tomato and avocado slices. In a mortar and pestle, add the garlic, salt, and pepper, to taste, and finely mince. Add the olive oil, lemon juice, and vinegar and stir with a small spoon. Dress the salad with the lemon vinaigrette before serving.

CREAMY SUN-DRIED TOMATO & CHICKEN FRITTATA



Creamy Sun-Dried Tomato & Chicken Frittata image

The only thing hard about this fantastic frittata is deciding when to serve it. Made with chicken, cheese and sweet and chewy sun-dried tomatoes, it's wonderful for breakfast, lunch or dinner.-Sharon Delaney-Chronis, South Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 8 servings.

Number Of Ingredients 9

10 large eggs
1/2 cup heavy whipping cream
4 tablespoons minced fresh basil or 4 teaspoons dried basil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, softened and cubed
1-1/4 cups shredded cooked chicken
1/2 cup oil-packed sun-dried tomatoes, patted dry and chopped
4 tablespoons shredded Parmesan cheese, divided

Steps:

  • Preheat oven to 350°. In a large bowl, whisk eggs, cream, 3 tablespoons basil, salt and pepper. Stir in cream cheese, chicken, tomatoes and 2 tablespoons Parmesan cheese., Heat a 10-in. ovenproof skillet coated with cooking spray over medium-low heat. Pour in egg mixture; cover and cook 8-12 minutes or until nearly set. Sprinkle with remaining Parmesan cheese., Bake, uncovered, 12-16 minutes or until eggs are completely set. Let stand 5 minutes. Sprinkle with remaining basil; cut into wedges.

Nutrition Facts :

Tips for Making the Perfect Chicken Frittata:

  • Use a good quality non-stick skillet to prevent the frittata from sticking and breaking apart.
  • Make sure the skillet is hot before adding the egg mixture. This will help the eggs to set quickly and evenly.
  • Stir the egg mixture occasionally while it is cooking. This will help to prevent the eggs from overcooking and becoming rubbery.
  • Add your favorite fillings to the frittata before it is finished cooking. This could include cheese, vegetables, meat, or seafood.
  • Cook the frittata until it is set in the center. You can check this by inserting a toothpick into the center of the frittata. If the toothpick comes out clean, the frittata is done.
  • Let the frittata cool slightly before serving. This will help it to hold its shape.

Conclusion:

The chicken frittata is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be customized to your own taste preferences. With a few simple tips, you can make a perfect chicken frittata that will impress your family and friends.

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