This easy and delicious chicken-spinach frittata flavored with feta and garlic makes a quick weeknight meal.
I’ve mentioned in the past my love affair with frittatas, how simple ingredients (often bits that you need to use up) bound together with eggs can become such a terrific, good-for-you (and just plain good) meal. We regularly rotate sausage and swiss chard (or spinach or kale) and potato and caramelized onion frittatas through our menus and I’m happy to add another to our list, one made with cooked chicken and spinach (or chard, or kale…are you seeing a pattern here?) plus any other seasonal vegetable you may have, feta cheese and topped with tomatoes.
The cooked chicken can come from either a slow cooked spiced whole chicken or a store bought rotisserie chicken (it’s a happy day when we hit up Costco and come home with a couple of theirs – yum!) and the spinach, chard or kale can be either fresh or frozen. Like any frittata these ingredients can be added to, changed up, and seasoned to become a totally different dish – which is why I’m such a fan of frittatas. I chose feta, chives and grape tomatoes to top this recipe, but I think this chicken-and-greens combo would also be fabulous with pepper jack cheese and addictive tomato chutney or or gorgonzola and roasted garlic. Just imagine what you could come up with…
But I did mention how good this chicken-spinach frittata was, right? As in scrape-the-lovely-cast-iron-skillet-clean good? In addition to the chicken and spinach, I added fresh garden asparagus sauteed with onions and garlic and added some feta to the eggs as well as on the top. (And can I just say again that every time I cook eggs in my cast iron pan and they come out cleanly, I am amazed all over again? SO glad I kept trying and came to love the pan!)
So, have I convinced you that you need to add frittatas to your menu rotation yet?
Click the arrow for the full frittata recipe (with print options)!
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