If you are looking for a healthy breakfast recipe that is simple and feeds a crowd, look no further than this Chicken Frittata! Made with shredded chicken, spinach, gruyere and feta cheeses, and fresh herbs, it’s a flavorful, delicious way to start any day.
I love a good healthy, simple breakfast recipe that can feed a crowd. That’s why frittatas are my go-to!
I’ve made a variety of frittatas. In fact, you can find my Ham and Cheese Frittata or Pumpkin Frittata with Bacon and Feta on the blog.
Last time I wanted a hearty breakfast packed with veggies, I decided to try it with chicken and spinach. It turned out so good. I have a feeling I will be getting requests to make this on repeat.
What I love about this type of recipe is how you can easily use it as a way to empty out the fridge. If you have eggs, veggies or cheese that needs to be used up, this recipe is perfect.
You can also make this one to your taste. Pick your favorite cheese, veggies, and herbs for a combo that will make your tastebuds sing!
Why You’ll Love This Recipe
Healthy – This dish is packed with protein from the eggs and chicken. Plus, get all the benefits of fresh herbs, onion and spinach!
Great way to use up eggs – The weather is starting to warm up, which means our chickens are going to be producing a lot of eggs soon. This recipe is great for using up all those fresh farm eggs or if you have a bunch of eggs that are about to reach the expiration date.
Can make it your own – The wonderful thing about frittatas is the flexibility. You can play around with the fresh veggies and add red peppers, broccoli, etc. You can also switch up the meat and even the cheese. Smoked gouda, goat cheese, or cheddar are all great options!
Tips for Making the Perfect Frittata
- Use a 12 inch skillet for this recipe. If you go bigger or smaller, you’ll need to adjust the ingredients and bake time.
- Don’t skip sautéing your onions and cooking down your spinach. This ensures everything is the perfect texture. Plus, sautéing the onions brings out so much delicious flavor!
- If you do not have a cast iron or other oven-safe skillet, you can make a casserole version of this instead. Add the sauted veggies to a casserole dish and add the eggs in before placing in the oven. Just remember the ingredient amounts and bake time may need adjusted, pending the size.
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Ingredients
Eggs
Whole milk
Salt – Sea salt, preferably
Black pepper
Freshly chopped dill & basil – I love the combination of these herbs in this dish. Feel free to mix it up and add a variation of your own favorite herbs! You can also use dried herbs if that is all you have on hand. You won’t need as much if using dried over fresh.
Chicken, fully cooked and shredded – Using a crockpot or instant pot for cooking the chicken makes it super easy! This is also a great meal to use leftover chicken or a rotisserie chicken from the grocery store.
Butter – I use salted butter here. If you use unsalted, you may want to add a little more salt to taste.
Red onion
Spinach – Kale would also work.
Gruyere cheese
Feta
Green onions – optional garnish
Tools You May Need
12 inch Oven-Safe Skillet – I prefer to use a cast iron skillet like this one.
Whisk
Cutting Board
How to Make a Chicken Frittata
Preheat the oven to 350 degrees Fahrenheit.
In a large mixing bowl, combine the eggs, milk, salt, pepper, dill, basil, and chicken. Whisk until completely combined.
Heat a 12 inch cast iron skillet over medium heat and add the butter. Once melted, add the red onion and saute for about 3-4 minutes or until translucent. Add the spinach and cook until wilted.
Pour egg mixture into the skillet and evenly sprinkle the gruyere and feta over the top. Let cook over medium-low heat for about 5 minutes.
Transfer the skillet to the oven and bake for 18-20 minutes or until the eggs are set.
Let cool for about 10 minutes before slicing and serving. Garnish with green onion if desired!
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How to Store Leftovers
The chicken frittata should cool completely before storing. Place in an airtight container and store in the fridge or freezer. Leftovers last for up to 4 days in the fridge or up to 2 months in the fridge.
For easy meal prep, cut leftovers into slices and wrap in plastic wrap individually and add to a freezer bag. Place in the freezer and take out a slice as needed.
FAQ
A lot of eggs! You will also need some diary to get the fluffy, custardy texture.
A quiche and frittata are very similar. Really the only difference is a quiche has a crust, whereas a frittata does not.
This all depends on the add ins! Frittatas will likely have more calories due to the added dairy. However, that doesn’t mean it isn’t as healthy!
The whole milk is responsible for helping give this dish a beautiful texture. If you want it to be even richer and creamier, you could use heavy cream. You can also add Greek yogurt or cottage cheese for an extra protein boost.
How to Serve
A slice of this chicken frittata is perfect on its own, as it already has your protein, fat, and veggies! If you want to add a carb component, here are my favorite things to serve with this recipe:
All of these side options are delicious with a little raw butter and strawberry jam.
Fresh fruit or skillet potatoes are also delicious as a filling side.
More Breakfast Recipes From the Farmhouse
- Baked Sourdough Donuts
- The Best Sourdough Crepes Recipes
- Sourdough Breakfast Sandwich
- Blueberry Sourdough Bagels
- Sourdough Buttermilk Pancakes
- Easy Zucchini Frittata
If you try this recipe and love it, I would love if you gave it 5 stars! Also, tag me on Instagram @farmhouseonboone.
Chicken Frittata Recipe with Spinach
Ingredients
- 12 large eggs
- ½ cup whole milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons freshly chopped dill
- 2 tablespoons freshly chopped basil
- 1 cup cooked and shredded chicken
- 3 tablespoons salted butter
- ½ small red onion, finely diced
- 3 cups spinach
- 1 cup shredded gruyere cheese
- ½ cup crumbled feta
- Green onion, to garnish
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a large mixing bowl, combine the eggs, milk, salt, pepper, dill, basil, and chicken. Whisk until completely combined.
- Heat a 12 inch cast iron skillet over medium heat and add the butter. Once melted, add the red onion and saute for about 3-4 minutes or until translucent. Add the spinach and cook until wilted.
- Pour the egg mixture into the skillet and evenly sprinkle the gruyere and feta over the top. Let cook over medium-low heat for about 5 minutes.
- Transfer the skillet to the oven and bake for 18-20 minutes or until the eggs are set.
- Let cool for about 10 minutes before slicing and serving. Garnish with green onion if desired!
Notes
- Make sure to use a 12 inch cast iron or other oven safe skillet. If you use a smaller or bigger size, you’ll need to adjust ingredient amounts and bake time accordingly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Maybe a bit of an unusual combination but it really worked out well. I added some roasted asparagus spears on top for visual interest – great way to use up leftover chicken!
Lisa thank you for the wonderful Yummy recipes.
My family loved the Frittata. Mommy was an awesome Mom with this breakfast. ❤
Love your recipes- and easy to follow teaching.
So glad you enjoy them!
Lisa. Fanastic Recipies. Love the Fritta. Thank you for sharing.
Will use this again