Chicken and spinach frittata recipe

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An Italian frittata recipe that makes a great brunch dish. Red onion, garlic and red bell peppers covered with an egg and cream mixture, topped with spinach, Gorgonzola cheese and chicken breasts and baked in the oven. An easy recipe, great for leftover chicken breasts
Preparation time: 15 minutes, Cooking time: 60 minutes, Serves: 4 


1 1/2 lb fresh spinach
1/2 cup water

1/4 cup olive oil
1 red onion, minced
2 garlic cloves, minced
1 red bell pepper, diced in small pieces
1 green bell pepper, diced in small pieces

12 large eggs
1 cup cream
1/4 tsp salt
1/4 tsp black pepper, freshly ground

1 tsp olive oil
8 oz Gorgonzola cheese, crumbled
2 chicken breasts, boneless, cut into small pieces


Prepare the spinach
Wash the spinach and place it in a large pot. Add the water and cook until just wilted. Set aside to cool.

Cook the onions, garlic and bell peppers
In a large skillet over medium-high heat, heat the olive oil. Saute the onion for 2 minutes. Add the garlic and bell peppers and continue cooking until the peppers are soft.

Prepare the egg mixture
While the onion and peppers are cooking, crack the eggs into a large bowl and beat. Add the cream, salt and pepper and continue beating until the cream is well incorporated.

Make the frittata
Coat the bottom of a large frittata pan with 1 tsp of olive oil. Spread the onion and peppers on the bottom of the pan.
Pour the egg and cream mixture over the onion and peppers.
Drain the spinach. Mix together the spinach, chicken, and Gorgonzola and pour over the eggs.
Place the pan in a 375 F oven and bake for 1 hour, or until the top is brown and the center is firm.

Serve hot, with a green salad and Italian bread.
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