4.9 from 156 votes
Chicken Frittata
This chicken frittata features bite-sized pieces of chicken breast and diced vegetables—zucchini, red pepper, and onion—cooked together in sunflower oil. A mixture of whisked eggs, Greek yogurt, grated cheese, and flour binds the ingredients into a thick batter that sets into a firm, savory casserole with a slight tang from the yogurt. The finished frittata can be served warm or cold, making it versatile for meals and snacks.
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
6
servings
Course:
Main Course, Brunch
Cuisine:
American
Ingredients
- 8 egg
- 350-400 g chicken breast
- 50 g flour
- 150 g yogurt 10% fat
- 100 g zucchini
- 1 red pepper
- 1/2 white onion
- 30 ml sunflower oil
- 100 g cheese cheddar, mozzarella, grated
- salt
- black pepper
Instructions
- Cut the chicken and vegetables into small cubes. Fry in the sunflower oil in a non-stick pan.
- Whisk the eggs, then mix in the Greek yogurt and grated cheese.
- Gradually add the flour, then season with salt and pepper to taste.
- Put the vegetables and the meat in a heat-resistant casserole, about 20x30 cm.
- Cover with the egg mixture, spreading it out evenly.
- Place in a fan oven preheated to 180°C (356°F) and cook for about 25 minutes.
- Remove and serve – either hot or cold.
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