Chicken Frittata Recipes

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FRITTATA WITH SPINACH, OLIVES AND CHICKEN SAUSAGE

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 13



Frittata with Spinach, Olives and Chicken Sausage image

Steps:

  • Preheat the oven to 350 degrees F.
  • In a medium bowl, whisk the eggs and milk until frothy.
  • In a large ovenproof skillet, heat 2 teaspoons of the olive oil over medium-high heat. Add the chicken sausage coins and brown them on all sides, 4 to 6 minutes, turning often. Transfer the sausage to a plate until ready to use.
  • Add 1 tablespoon of the olive oil to the skillet and heat it over medium-high heat until shimmering. Add the onion and 1/2 teaspoon of the salt. Cook, stirring often, until the onion is soft but not browned. Add the garlic and cook, stirring often, until fragrant, about 1 minute. Add 1 tablespoon room temperature water to the pan to stop the garlic browning, and the remaining tablespoon of olive oil, then stir in the spinach and the remaining 1/2 teaspoon of the salt. Cook, stirring often, until the spinach is wilted and the water in the pan evaporates, about 2 minutes. Spread this frittata filling evenly in the skillet and layer with the chicken sausage.
  • Pour the egg-milk mixture over the frittata filling and use a silicone spatula to scrape the sides of the pan and gently pull eggs from the edges toward the middle so that soft curds form and the frittata begins to firm up.
  • Give the pan a couple of good shakes to release the frittata from the pan bottom (the top of the frittata will still be raw). Sprinkle the olives and feta over the eggs. Transfer the skillet to the oven and cook until the fritatta is mostly dry (the feta will release some liquid--this is fine--but just be sure the egg is completely cooked) and lightly browned on top, 5 to 7 minutes.
  • Let rest 5 minutes, then slide the frittata onto a large plate and sprinkle with flaky sea salt and pepper to taste. Top with more feta, parsley and olive oil. Slice into wedges and serve warm or at room temperature.

6 large eggs
1/4 cup whole milk
2 tablespoons plus 2 teaspoons extra-virgin olive oil
2 fully precooked chicken sausages, sliced into thin rounds (or removed from casing)
1/2 small red onion, thinly sliced
1 teaspoon kosher salt
2 garlic cloves, thinly sliced
3 cups baby spinach
1/3 cup pitted, roughly chopped Kalamata olives (or Turkish gemlik olives)
1/3 crumbled feta cheese (preferably French), plus more for garnish
Flaky sea salt and freshly cracked black pepper
Chopped fresh parsley, for garnish
Olive oil, for garnish

CHICKEN AND ORZO FRITTATA

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10



Chicken and Orzo Frittata image

Steps:

  • Preheat the oven to 375 degrees F.
  • Bring a small pot of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
  • In a large bowl combine the eggs, ricotta, and creme fraiche and stir until the eggs are beaten and the ingredients are combined. Add the cooked orzo, chicken, scallions, parsley, red bell peppers, salt, and pepper. Stir to combine.
  • Pour the mixture into a 1 1/2-quart flameproof baking dish. Bake for 25 minutes. Turn on the broiler. Place the pan under the broiler until golden on top, about 5 minutes. Remove from the oven and let set for 5 minutes. Cut into wedges and serve with a side salad.

3/4 cup orzo pasta
6 eggs
1/3 cup whole milk ricotta
1/4 cup creme fraiche
2 cooked chicken breasts, cubed (about 2 cups)
4 scallions, chopped
1/4 cup chopped Italian flat-leaf parsley
1/3 cup diced roasted red bell peppers
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

CHICKEN FRITTATA WITH TOMATO SALSA

Ready in under an hour, our Chicken Frittata with Tomato Salsa is topped with spicy pico de gallo for a guest-pleasing Mexican-style brunch.

Provided by Yvette Marquez

Categories     Breakfast

Time 50m

Yield 6

Number Of Ingredients 17



Chicken Frittata with Tomato Salsa image

Steps:

  • In large bowl, place tomatoes, chili, red onion and cilantro; sprinkle with 1/2 teaspoon salt. Add lime juice; mix well. Taste; add additional salt if necessary. Set aside to serve as a topping.
  • Heat oven to 350°F.
  • In large ovenproof skillet, heat olive oil over medium-high heat. Add green onions and bell pepper; cook 4 minutes. Add garlic; cook 1 minute longer. Remove from heat; set aside.
  • In large bowl, beat eggs, milk, 1 teaspoon salt and the pepper. Pour egg mixture evenly over vegetable mixture in skillet. Add chicken and cheese. Spread evenly in skillet.
  • Bake 30 to 35 minutes or until top is light golden brown, eggs are firm, and internal temperature reaches 165°F.
  • Cut Chicken Frittata into wedges. Serve with slices of avocado; top with Pico de Gallo.

Nutrition Facts : ServingSize 1 Serving

3 small Roma (plum) or vine-ripened tomatoes, chopped
1 jalapeño chili, stem removed, chopped
1/4 cup chopped red onion
1 tablespoon chopped fresh cilantro
1/2 teaspoon salt
1 to 2 tablespoons lime juice (1 medium)
1 tablespoon olive oil
3 green onions, sliced (white and pale green parts only)
1 red bell pepper, chopped
1 clove garlic, minced
10 eggs
1/4 cup milk
1 teaspoon salt
1/2 teaspoon ground pepper
1 1/2 cups cubed deli rotisserie chicken (from 2-lb chicken)
1/2 cup shredded Oaxaca cheese (2 oz)
Avocado slices, if desired

SPINACH CHICKEN FRITTATA

"When we were growing up, spinach was one of the only vegetables my brothers and I enjoyed," recalls Paula Tuduri, Bozeman, Montana. "So our mom found all kinds of ways to include it in meals. This dish is one of my favorites. Be creative," she suggests. "Feel free to vary the vegetables, cheeses and meat to suit your tastes and budget."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11



Spinach Chicken Frittata image

Steps:

  • In a large skillet, saute the red pepper and onion in oil until tender. In a large bowl, beat eggs and milk. Stir in the chicken if desired, 1/2 cup spinach, mozzarella and Parmesan cheeses, salt and pepper (save remaining spinach for another use). Add to the skillet. Cover and cook over medium heat until a knife inserted in the center comes out clean, 7-10 minutes. Cut into wedges.

Nutrition Facts : Calories 208 calories, Fat 15g fat (4g saturated fat), Cholesterol 152mg cholesterol, Sodium 533mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 12g protein.

1/2 cup julienned sweet red pepper
1/2 cup chopped onion
2 tablespoons olive oil
3 large eggs
1/2 cup 2% milk
1 cup shredded cooked chicken, optional
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup shredded part-skim mozzarella cheese
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper

CHICKEN, SPINACH, AND MUSHROOM FRITTATA

Chicken, spinach, and mushroom frittata. Serve with toast.

Provided by Kelly Rose Diggins

Time 25m

Yield 4

Number Of Ingredients 8



Chicken, Spinach, and Mushroom Frittata image

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Heat 1 tablespoon oil in a large, nonstick, oven-proof skillet over medium heat. Add mushrooms and green onions; cook and stir until softened, about 1 minute. Transfer to a large bowl.
  • Add egg whites, eggs, and spinach to the mushroom mixture; stir with a fork until well combined.
  • Heat remaining oil in the same skillet over medium heat. Pour in egg mixture and scatter cooked chicken over top. Cover the skillet and cook until eggs are set around the edges, about 4 minutes.
  • Remove the cover and transfer the skillet to the oven. Broil until lightly browned and the center is set, about 4 minutes.
  • Remove from the oven, top with mozzarella cheese, and cover; let stand until cheese is melted, about 1 minute. Cut into 4 slices and serve.

Nutrition Facts : Calories 271.7 calories, Carbohydrate 3 g, Cholesterol 187.2 mg, Fat 16.3 g, Fiber 0.7 g, Protein 28 g, SaturatedFat 5.3 g, Sodium 334.3 mg, Sugar 1.4 g

2 tablespoons olive oil, divided
1 cup sliced mushrooms
2 stalks green onions, sliced
5 large egg whites
3 large eggs
2 cups fresh spinach
1 cup chopped cooked chicken
½ (8 ounce) package shredded mozzarella cheese

CHICKEN WITH MUSHROOM FRITTATA

From a web site. My hubby loves this in his lunch box. I substitute other veggies too in this like zucchini, spinach etc.

Provided by Girl from India

Categories     Breakfast

Time 15m

Yield 2-3 serving(s)

Number Of Ingredients 10



Chicken With Mushroom Frittata image

Steps:

  • In mixing bowl, stir together eggs, milk, salt and pepper.
  • In separate bowl, combine chicken, mushrooms, green onion and parsley.
  • Heat cooking oil in an 8-inch ovenproof skillet; Add egg mixture.
  • Cook over medium-low heat.
  • As eggs set, run a spatula around the edge, lifting to allow uncooked portion to flow underneath.
  • Cook until eggs are almost set, but surface is still moist.
  • Press chicken mixture into top of egg mixture.
  • Broil 4 to 5 inches from heat for 1 to 2 minutes or until set.
  • Top with cheddar cheese and broil few seconds more until melted.

1 cup leftover diced roasted white chicken meat
1 1/2 cups Egg Beaters egg substitute (equal to 6 eggs)
1/4 cup skim milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cooking oil
1 cup sliced fresh mushrooms
2 tablespoons thinly sliced green onions
2 tablespoons snipped fresh parsley
1/4 cup cheddar cheese, shredded

CREAMY SUN-DRIED TOMATO & CHICKEN FRITTATA

The only thing hard about this fantastic frittata is deciding when to serve it. Made with chicken, cheese and sweet and chewy sun-dried tomatoes, it's wonderful for breakfast, lunch or dinner.-Sharon Delaney-Chronis, South Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 8 servings.

Number Of Ingredients 9



Creamy Sun-Dried Tomato & Chicken Frittata image

Steps:

  • Preheat oven to 350°. In a large bowl, whisk eggs, cream, 3 tablespoons basil, salt and pepper. Stir in cream cheese, chicken, tomatoes and 2 tablespoons Parmesan cheese., Heat a 10-in. ovenproof skillet coated with cooking spray over medium-low heat. Pour in egg mixture; cover and cook 8-12 minutes or until nearly set. Sprinkle with remaining Parmesan cheese., Bake, uncovered, 12-16 minutes or until eggs are completely set. Let stand 5 minutes. Sprinkle with remaining basil; cut into wedges.

Nutrition Facts :

10 large eggs
1/2 cup heavy whipping cream
4 tablespoons minced fresh basil or 4 teaspoons dried basil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, softened and cubed
1-1/4 cups shredded cooked chicken
1/2 cup oil-packed sun-dried tomatoes, patted dry and chopped
4 tablespoons shredded Parmesan cheese, divided

CHICKEN FRITTATA - SOUTHWESTERN

Make and share this Chicken Frittata - Southwestern recipe from Food.com.

Provided by ErinsInspirations

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9



Chicken Frittata - Southwestern image

Steps:

  • Melt butter in large skillet & sauté onions & corn over medium heat for 3-5 minutes.
  • Add thawed chicken to skillet and mix.
  • Spread evenly in bottom of skillet.
  • Beat eggs, milk & salt in medium bowl.
  • Pour egg mixture over chicken mixture.
  • Reduce heat to medium-low, cover & cook 8-10 minutes.
  • Cover frittata with cheese. Once melted, cut into wedges and serve with salsa.

Nutrition Facts : Calories 304.8, Fat 17.4, SaturatedFat 7.7, Cholesterol 384.2, Sodium 600, Carbohydrate 8.6, Fiber 1.3, Sugar 1.9, Protein 28.4

1/2 cup green onion
1/2 cup frozen corn
6 eggs
1/4 cup milk
1/4 teaspoon salt
1 (9 ounce) package frozen cooked chicken strips
1/2 cup shredded colby-monterey jack cheese
1/2 cup thick & chunky salsa
1 tablespoon butter

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