Chicken Frittata

Chicken Frittata

15
PEARLNZ 0

"A nice chicken and vegetable dish, nicely complemented with a summer salad, to serve on a nice summer day."
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Ingredients

50 m servings 376 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 376 kcal
  • 19%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 32.5g
  • 10%
  • Protein:
  • 22.7 g
  • 45%
  • Cholesterol:
  • 191 mg
  • 64%
  • Sodium:
  • 483 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place potatoes in a medium saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, or until tender but firm; drain.
  3. Melt butter in a medium skillet over medium heat, and saute garlic and onions until tender.
  4. In a small bowl, mix the flour, milk, and eggs.
  5. In a medium bowl, mix potatoes, garlic and onions, flour mixture, broccoli, mushrooms, Cheddar cheese, and chicken. Transfer to a medium baking dish.
  6. Bake 25 minutes in the preheated oven, or until eggs are no longer runny and top is lightly browned.

Reviews

15
  1. 19 Ratings

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Most helpful positive review

I have made this recipe twice and it was excellent both times. Lighter than the usual egg and sausage breakfast casseroles. Ham and asparagus worked well in place of chicken and broccoli. One...

Most helpful critical review

The flavor of this dish is good, I however had the same issue as other reviewers with the cook time. At 25 minutes it was not done so I added another 15. After the dish sat for 10 minutes whil...

The flavor of this dish is good, I however had the same issue as other reviewers with the cook time. At 25 minutes it was not done so I added another 15. After the dish sat for 10 minutes whil...

I have made this recipe twice and it was excellent both times. Lighter than the usual egg and sausage breakfast casseroles. Ham and asparagus worked well in place of chicken and broccoli. One...

Way too many eggs! It took a lot longer to cook than the recipe said. It was more like 50 minutes. It tasted ok (nothing special, a little bland, but eatable), but the preparation took so lon...

Easy and tasty -- very easy way to use leftovers and serve a filling brunch to a lot of people. I omitted the mushrooms, used leftover baked potatoes and broccoli, and added some frozen spinac...

I anticipated that it might be bland so I added about 1.5 Tbsp of thyme and a few shakes of hot sauce. I'm glad I did. Baking time 50 - 55 minutes.

Takes 55 minutes to bake, so plan accordingly. I made without the chicken (vegetarian) and it was great. This recipe goes into a cake pan-size baking dish, so make sure you have enough mouths ...

I was also concerned that this dish might be bland, and do wish that I had added a little salt and pepper to the eggs before pouring them over the solid mixture. Without that, though, it was ac...

I halfed the ingredients as only two of us will eat this creation. The potaoes were omitted, for me it's just a little much. I used chicken and a little breakfast sausage because all the review...

This is a good recipe, but i like to add tons of random spices and start mine on the stove.