Chicken Frittata

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 perfect for meal prep.

Course brunch, Main Course

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 372kcal

Author Slow The Cook Down

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.

Nutrition