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