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Chicken and Vegetable Frittata

Keto frittata recipe with chicken
Credit: Whisk Media Group
Recipe by: Perfect Italiano
Average: 4.5 (18 votes)
180 Collected
Prep:  10 mins
Cook:  50 mins
Serves:  6
Deliciously easy, and deliciously tasty, this frittata is a great way to use up leftover chicken. The dollops of ricotta make every mouthful simply wonderful. Enjoy for brunch with friends or a lunch office treat.

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Chicken and Vegetable Frittata
  1. Preheat oven to 160°C / 140°C fan-forced. Grease a 1.25 litre (5 cup capacity) round pie dish or ovenproof fry pan.
  2. Whisk the eggs, cream, parmesan, garlic and onion in a large jug. Season with salt, as desired. Scatter chicken and spinach over base of prepared dish. Pour over the egg mixture. Dollop with large spoonfuls of ricotta. Top with tomatoes.
  3. Bake for 50 minutes or until just set in the centre and golden on top. Set aside for 10 minutes to cool slightly. Cut into wedges and serve with a salad if you like.

Reviews for Chicken and Vegetable Frittata

Average: 4.5 (18 votes)