Prep:  10 mins
Cook:  50 mins
Serves:  6
Average: 3.8 (11 votes)
Recipe by: Perfect Italiano
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.
Credit: Whisk Media Group

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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
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Feedback and Reviews

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Pretty good
1 year 1 month ago
While cooking this I read up on other frittata recipes and all of them say veges (spinach and tomato) need to be lightly cooked before being added with the eggs to prevent them from releasing water while in the oven - leading to a soggy frittata. Disappointed such an important piece of information wasn’t included in the method. Otherwise, it is smelling good from the oven. Just hope it’s not soggy
Sammy J.
2 years 4 months ago
Really good. Thanks
4 years 6 months ago
I personally haven't tried this recipe and I really do want to but I am questioning the fact that this is in the vegetarian category when it clearly states that it has chicken in it in the title. Thank you for your time, Marika.