This Chicken and Mushroom Frittata is a delightful, protein-packed dish perfect for breakfast, brunch, or a light dinner. The savory blend of tender chicken, earthy mushrooms, and fluffy eggs creates a harmonious flavor profile that’s both comforting and satisfying. Infused with herbs and a touch of cheese, this frittata is versatile and easy to prepare, making it an excellent choice for busy weekdays or a lazy weekend treat. It’s naturally gluten-free and can be customized with your favorite vegetables. Serve it hot or cold for a meal that’s as nutritious as it is delicious. A simple yet elegant recipe for all occasions.

Recipe Tips and Tricks:

Use pre-cooked chicken for a quicker preparation.
Saute mushrooms until golden to enhance flavor.
Avoid overcooking the eggs for a creamy texture.
A cast-iron skillet works best for even cooking.
Add spinach or bell peppers for more vegetables.

Chicken and Mushroom Frittata

Kathie Clane

A hearty Chicken and Mushroom Frittata, packed with flavor and perfect for breakfast, brunch, or a quick dinner.

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Prep Time 10

Cook Time 20

Additional Time 5

Total Time 35

Course Chicken and Mushroom recipes

Cuisine Italian-inspired

Servings 4 servings

Calories 290 kcal

Ingredients

6 large eggs
¼ cup milk
1 cup cooked chicken shredded
1 cup mushrooms sliced
¼ cup shredded cheese optional
¼ teaspoon garlic powder
½ teaspoon dried thyme
Salt and pepper to taste
2 tablespoons olive oil

Instructions

Preheat the oven to 375°F (190°C).
Whisk together eggs, milk, garlic powder, thyme, salt, and pepper in a bowl.
Heat olive oil in an oven-safe skillet over medium heat. Add mushrooms and sauté until golden.
Stir in shredded chicken and cook for 2 minutes.
Pour the egg mixture into the skillet, spreading evenly. Sprinkle cheese on top if desired.
Cook on the stovetop until edges set, about 5 minutes.
Transfer skillet to the oven and bake for 10-12 minutes until the center is firm.
Cool slightly, slice, and serve.

Notes

This frittata is delicious served with a side salad or crusty bread.
Store leftovers in the refrigerator for up to 3 days.

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