30 Minute Chicken Frittata with Spinach and Feta

This delicious and healthy recipe for chicken frittata with spinach and feta is a one-dish dinner that is ready in just 30 minutes, making it the perfect weeknight solution. Savor the combination of succulent chicken, tender spinach, creamy feta, and juicy tomatoes all baked into a fluffy, golden frittata.

I’ve written about my love for 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), potato and caramelized onion, and salmon and vegetable (with a yummy creamy feta sauce!) frittatas through our menus and now this delicious chicken and spinach version.

It not only has cooked chicken and spinach (or chard, or kale..greens are interchangeable here!), but also can hold other seasonal vegetables you may have, in addition to feta cheese and a topping of fresh tomatoes.

Ingredients & Substitutions

These are the ingredients I used this time – see the variations below for ideas on how you can change up the basic recipe!

• Cooked chicken – this can come from either a slow cooked spiced whole chicken or a store bought rotisserie chicken.
• Spinach – you can use either fresh or frozen and both chard and kale make good substitutions.
• Feta – I prefer block feta as it seems moister and lasts longer in storage than crumbled feta. Any cheese can be substituted.
• Eggs – large eggs are used in this recipe.
• Onion – regular or sweet can be used, as well as shallots or sliced green onions.
• Garlic – I love the flavor this brings, but it’s not required.
• Tomatoes – it’s lovely to serve this with a sprinkling of chopped or halved small tomatoes, but it’s optional as well.
• Other ingredients – olive oil, salt, pepper, milk or water, and basil (or herb of choice).
• Optional seasonal vegetable – I used a small amount of fresh asparagus I had, but this is a great way to use up any small amount of vegetable you have.

How to Make Chicken Frittata with Spinach

In a 10-inch cast iron skillet (or oven-safe skillet) over medium heat cook onion, garlic, and any added vegetables 5-8 minutes. Add cooked chicken and spinach and set aside to wilt while mixing the eggs.

Mix together the eggs, water and seasonings and add 1/4 cup of the cheese.

Pour the eggs evenly over the top of contents of skillet. Do not stir. Cover and let the eggs set around the edges and somewhat in the middle.

TIP: Using a thin spatula, lift the edges and tip the pan so the liquid egg from the middle runs to the edge and under the cooked egg. Continue all the way around the edge until most of the egg is cooked (or use the spatula to break through the center a bit in places to allow the uncooked egg to flow through).

When most of the eggs are firm, with just some uncooked egg on top, put the pan under the broiler (TIP: cover the handle with foil if it is not metal) and let it broil 3-5 minutes or until all the egg is cooked and the top is browned.

Sprinkle the remaining cheese over the top along with optional garnishes, if using, and serve.

Variations

Like any frittata, the ingredients can be added to, changed up, and seasoned to become a totally different dish – which is why I’m such a fan of this dish. Here’s a list of variations to get you started:

• Chicken and kale with pepper jack cheese and addictive tomato chutney as a topping.
• Cooked pork and kale or spinach with gorgonzola and roasted garlic topping, served with spicy rhubarb chutney.
• Ground turkey or beef and spinach with sharp cheddar and sweet and spicy onion marmalade or caramelized onions.
• Shredded beef and kale with goat cheese and tomatoes.

Storage

Keep in airtight containers in the refrigerator for up to a week.

TIP: This is a great meal prep recipe – store the individual servings in separate containers for grab-and-go breakfasts and lunches all week.

I did mention how yummy this chicken frittata was, didn’t I? As in, scrape-the-lovely-cast-iron-skillet-clean good?

Side Note: 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 cast iron!

So, have I convinced you that you need to add this (and other frittatas!) to your menu rotation yet, like the reader below?

“I just made this tonight and it was DELICIOUS! I also added zucchini, tomato and carrots.” -Nicky

More Easy Chicken Recipes

• 20 Minute Mediterranean Chicken Pesto Pasta Recipe
• Soy Sriracha Marinated Chicken
• Spicy Chicken Noodle Salad

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5 from 2 votes

Chicken Frittata with Spinach and Feta Recipe

Delicious and healthy chicken spinach frittata with feta is a one-dish dinner that is ready in just 30 minutes, making it the perfect weeknight solution.

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Yield: 6 servings

1x2x3x

Author: Jami Boys

Click for Cook Mode

Ingredients

• 1 to 2 tablespoons olive oil
• 1/2 onion chopped
• 2 cloves garlic minced
• 1/4 pound asparagus or other seasonal vegetable cut into 1-inch pieces (optional)
• 2 cups cooked chicken chopped
• 3 cups chopped fresh or frozen spinach thaw and squeeze water out first if using frozen
• 1/2 cup crumbled feta cheese, divided (or other cheese)
• 6 eggs
• 1/4 cup milk or water
• 1/2 teaspoon dried basil or 1 tablespoon fresh, chopped (or other herb)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• optional garnishes: halved grape tomatoes chopped chives or parsley

Instructions

• Heat oil in a 10-inch cast iron skillet (or oven safe skillet) over medium heat. Add onion and cook a couple minutes, stirring occasionally. Add garlic (and asparagus or seasonal vegetable if using) and cook until vegetables are tender, 5-8 minutes. Add chicken and spinach, stir, cover and let warm through to wilt while mixing the eggs.
• In a 4-cup measure, mix together the eggs, water and seasonings. Stir in 1/4 cup of the cheese.
• Pour the eggs evenly over the top of contents of skillet. Do not stir. Cover and let the eggs set around the edges and somewhat in the middle.
• Turn on the oven broiler to preheat.
• Using a thin spatula, lift the edges and tip the pan so the liquid egg from the middle runs to the edge and under the cooked egg. Continue all the way around the edge until most of the egg is cooked (or use the spatula to break through the center a bit in places to allow the uncooked egg to flow through).
• Put the pan under the broiler (covering the handle with foil if it is not metal) and broil 3-5 minutes or until all the egg is cooked and the top is browned.
• Sprinkle the remaining cheese over the top along with optional garnishes, if using, and serve.

  (TIP: if you'd like the cheese to melt, add it and broil for another minute, watching carefully.)

Notes

Variations:

• Chicken and kale with pepper jack cheese and addictive tomato chutney as a topping.
• Cooked pork and kale or spinach with gorgonzola and roasted garlic topping, served with spicy rhubarb chutney.
• Ground turkey or beef and spinach with sharp cheddar and sweet and spicy onion marmalade or caramelized onions.
• Shredded beef and kale with goat cheese and tomatoes.

Storage:

Keep in airtight containers in the refrigerator for up to a week.

TIP: This is a great meal prep recipe – store the individual servings in separate containers for grab-and-go breakfasts and lunches all week.

Nutrition

Serving: 1serving | Calories: 204kcal | Carbohydrates: 3.9g | Protein: 22.2g | Fat: 11.1g | Saturated Fat: 4.1g | Cholesterol: 212mg | Sodium: 442mg | Fiber: 1g | Sugar: 2.1g

Did you make this recipe?Mention @anoregoncottage or tag #anoregoncottage!

This recipe has been updated – it was originally published in 2014.