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.
Servings: 6 servings
Calories: 204kcal
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.
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
