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!
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Chicken Frittata
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Perfect for a family brunch.
Course Brunch, Main Course Cuisine American
Prep Time 5 minutes Cook Time 25 minutes Total Time 30 minutes
Servings 6 servings
Author Razvan Stupar
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 Metric – US Customary
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
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