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chicken frittata in baking dish

Chicken Frittata

Arielle Hess
Chicken frittata is an easy weekend meal that you can make for your family with a rotisserie chicken from the grocery store. Shredded chicken mixed with eggs, ricotta, bell pepper, parmesan, and rosemary is a delicious dish to have alongside a simple salad and crusty bread. Even better, you’ll have leftover chicken to turn into chicken salads and sandwiches later in the week.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Breakfast
Servings 6 slices
Calories 305 kcal

Ingredients
  

  • 6 large eggs
  • 1 cup whole or part-skim ricotta
  • ¼ cup parmesan grated or peeled
  • Zest of ½ one lemon
  • ½ of a rotisserie chicken
  • 1 small bell pepper
  • 3 scallions
  • ½ teaspoon table salt
  • ½ tablespoon olive oil
  • ½ teaspoon freshly ground pepper
  • 1-2 small springs of fresh rosemary

Instructions
 

  • Preheat the oven to 375 º F.
  • Take 1 chicken thigh, 1 leg, and 1 breast and remove the skin.
  • Using a fork, shred the chicken.
  • Heat ½ tablespoon of olive oil in a small skillet.
  • Slice 3 scallions and 1 small bell pepper.
  • Saute vegetables for 6-7 minutes, until caramelized. Remove from the heat.
  • In a bowl, whisk together 1 cup of ricotta, 6 large eggs, salt, zest of ½ of one lemon, and ground pepper until smooth.
  • Grease a 7x11-inch baking dish and pour in the egg mixture.
  • Evenly spread the shredded chicken across the eggs, pressing down on the chicken to help submerge it.
  • Sprinkle the sauteed vegetables over top of the chicken, then the herbs.
  • Top the frittata with ¼ cup of grated parmesan cheese.
  • Bake for 30-40 minutes, or until the eggs are set.
  • Remove from the oven and serve.

Notes

When you prepare the chicken, I recommend using a fork to shred the chicken, rather than cutting it into cubes. Also, sauteeing your scallion and pepper adds a really nice depth to this dish. If you don’t saute them, you’ll miss out on their caramelized flavor.
If you want to use fresh meat rather than buying a cooked chicken, you can roast 2 chicken breasts, 2 chicken thighs, or 1 thigh and 1 breast, and shred them yourself. It’s nice to have a little dark and white meat to add flavor and depth, but use what you prefer.
You can make this dish in advance. While it tastes best just out of the oven, you can also rewarm it in a 300ºF oven before serving. It also lasts up to three days and makes great leftovers.

Nutrition

Calories: 305kcalCarbohydrates: 5.6gProtein: 23.3gFat: 20.67gSaturated Fat: 7.23gFiber: 0.3gSugar: 0.93g
Keyword chicken, eggs
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