This delicious chicken frittata recipe is perfect for a healthy breakfast, lunch or dinner. High in protein and low in carbs, it's loaded with fresh veggies and is oven baked for a quick and easy meal that's ready in 30 minutes.
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If you are looking for a recipe that's perfect for breakfast prep, a lazy brunch or a quick and easy weeknight meal, this chicken frittata ticks all the boxes!
Super quick and easy to make, this oven baked frittata is a great healthy recipe that's packed full of protein, fresh veggies and it's low carb to boot.
Made with sour cream, it's far from bland, and I guarantee that even the most novice of cooks will impress with this. It's also a great way to use up any veggies you have in your fridge, and it's all made in one skillet, so clean up is a breeze!
If you like this recipe, be sure to check out my Red Pesto Frittata!
How to make a chicken frittata
Be sure to scroll down for the full recipe!
- Whisk together the ingredients for the egg mix (photo 1).
- Saute the veggies (photo 2).
- Stir in the cooked chicken (photo 3).
- Pour in the egg mix (photo 4).
- Bake until set.
Recipe Variations
It's super easy to make this chicken frittata your own. You can easily swap in different veggies, like spinach, asparagus or peas or swap the parsley for another fresh herb, like cilantro, chives or dill. Try adding in some cooked bacon pieces or add some shredded cheese to the top.
Frequently Asked Questions
I like to use cooked chicken breast in this recipe, I used my lemon and rosemary chicken for an extra layer of flavor, but you can use plain. You can also use cooked chicken thigh or leftover rotisserie or roast chicken. Just make sure that the chicken is fully cooked before adding it to the skillet.
Frittatas are great for meal prep in the week. Once baked, let your chicken frittata cool before covering and placing it in the fridge. It will keep well for up to 4 days. You can eat the frittata cold or reheat it.
You can easily enjoy this frittata by itself for breakfast, with a side salad for brunch or lunch or with more heartier veggie and potato sides for dinner. There really is no wrong answer here! Try it with some of these recipes:
Caprese Salad
Oven Baked Fries
Garlic Broccoli
Fried Potatoes
Recipe Notes and Tips
- It’s best to avoid adding watery vegetables like zucchini or your frittata can end up soggy.
- Don’t have the stovetop on too high a heat, when you add the egg mixture the bottom will burn.
- Move the frittata to the oven when the egg starts to solidify but the top is still liquid-y. You can use a spatula to check the egg.
- Let the frittata sit in the pan for 5 minutes before cutting and serving.
More Easy Egg Recipes
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Chicken Frittata
Ingredients
For the egg mix
- 8 eggs
- ¼ cup (60ml) sour cream
- ¼ cup (60ml) milk
- ½ teaspoon black pepper
- ¼ teaspoon salt
- ½ cup (30g) fresh parsley
For the rest
- 1 tablespoon oil
- 1 onion sliced
- 2 garlic cloves minced
- 1 red bell pepper diced
- 7 ounces (200g) sliced mushrooms
- salt and pepper
- 2 cooked chicken breasts cubed
Instructions
- Pre heat the oven to 360F / 180c.
- Whisk together the ingredients for the egg mix until well combined. Set to one side.
- Heat the oil in a skillet on a medium/high heat.
- Add the onion, garlic, red pepper and mushrooms to the skillet with a pinch of salt and pepper. Cook until softened.
- Add in the chicken breast and stir to combine.
- Pour over the egg mixture and cook until the bottom starts to solidify but the top is still runny.
- Move the skillet into the oven and bake for 10 to 15 minutes until the egg is cooked through and solid.
- Let sit for 5 to 10 minutes before serving.
Notes
- It’s best to avoid adding watery vegetables like zucchini or your frittata can end up soggy.
- Don’t have the stovetop on too high a heat, when you add the egg mixture the bottom will burn.
- Move the frittata to the oven when the egg starts to solidify but the top is still liquid-y. You can use a spatula to check the egg.
- Let the frittata sit in the pan for 5 minutes before cutting and serving.
Miles says
I tried this recipe and it was so good! I don't like when the flavor is tooooo eggy (I know it's 8 eggs, I took the risk) but the balance with the chicken and the fresh veggies was perfect. And it was very easy to make! I'll definitely be making this on a regular basis now❤️
Krystalynn says
For my egg mix I blended hard boiled eggs in water until it looked like mixed eggs then I added the coffee creamer (mixed with water so its like milk) and yogurt instead of sour cream, I also used dried parsley. I only had an onion and pepper no fresh garlic or mushrooms. I used sliced turkey that I diced up the same size as onions and pepper, like the size of a quarter not too big. You didn’t say what oil so I used coconut and avocado. It never “solidified” while on the stove top so I put it in the oven. It was in the oven for almost 3 hours before it set. I think my oven is a little off. Sliced it but still flopped apart. Tasted good. But that’s because I know how to cook. The recipe is ok but I think the instructions for setting and temperature or time.
Slow The Cook Down says
Hi Krystalynn! Thanks so much for trying this recipe, sorry it didn't quite turn out for you. Unfortunately you need to use fresh eggs in this recipe. The mix of boiled eggs and water will not solidify when cooked, it contains too much water. You need the viscosity of the egg yolk and white. Hopefully you will try it again soon. Thanks so much for taking the time to leave a comment 🙂
No says
You can’t be serious. You “know how to cook” but thought you could blend hard boiled eggs to… turn them back into raw eggs?? This is embarrassing.
Clark says
How much Xanax did you take before trying out this recipe?
Miles says
Girl, YOUR instructions for temperature and time are off 'cause you did whatever you wanted with the original recipe. "I used boiled eggs and WATER and COFFEE CREAMER and it didn't work so your recipe must be wrong" lol. I think you have to quit cooking
Pat Sears says
Tastes really good. I added salsa to the dish
Slow The Cook Down says
Glad you enjoyed it Pat, thanks for taking the time to comment!