Description
This Light Chicken & Spinach Frittata with Thyme is a healthy and flavorful dish perfect for breakfast, brunch, or a light dinner. Combining tender cooked chicken, fresh spinach, and juicy cherry tomatoes with fluffy eggs and melted mozzarella cheese, this frittata is enhanced by the aromatic touch of fresh thyme. Baked to perfection in the oven, it’s simple to prepare and serves six, making it ideal for family meals or entertaining guests.
Ingredients
Scale
Egg Mixture
- 8 large eggs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
Vegetables & Chicken
- 1 cup cooked, shredded chicken breast
- 2 cups fresh spinach, chopped
- 1/2 cup cherry tomatoes, halved
- 1/2 cup onion, diced
Cheese & Fat
- 1/2 cup shredded mozzarella cheese
- 1 tablespoon olive oil
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the frittata later.
- Mix Eggs and Seasoning: In a large bowl, whisk together the eggs, salt, black pepper, and thyme until the mixture is smooth and well combined.
- Sauté Onions: Heat olive oil in an oven-safe skillet over medium heat. Add the diced onions and cook for about 3-4 minutes, stirring occasionally, until the onions become translucent and fragrant.
- Add Spinach and Tomatoes: Add the chopped spinach and halved cherry tomatoes to the skillet. Cook for an additional 2-3 minutes, allowing the spinach to wilt and the tomatoes to soften slightly.
- Incorporate Chicken: Stir the shredded cooked chicken into the sautéed vegetables, mixing thoroughly to combine all ingredients evenly.
- Pour Egg Mixture: Pour the whisked egg mixture evenly over the chicken and vegetables in the skillet, making sure everything is well distributed across the pan.
- Add Cheese: Evenly sprinkle the shredded mozzarella cheese on top of the egg mixture to add flavor and a lovely melted topping.
- Cook on Stovetop: Allow the skillet to cook uncovered on medium heat for about 2-3 minutes until the edges of the frittata start to set but the center is still slightly runny.
- Bake in Oven: Transfer the skillet carefully to the preheated oven and bake for 15-20 minutes or until the frittata puffs up and the center is completely set (no longer jiggly).
- Cool and Serve: Remove the frittata from the oven and let it cool for a few minutes. Slice into wedges and serve warm.
Notes
- Be sure to use an oven-safe skillet to transfer from stovetop to oven safely.
- You can substitute mozzarella with other cheeses like cheddar or feta for different flavor profiles.
- Leftover frittata keeps well in the refrigerator for up to 3 days and can be reheated gently in the microwave or oven.
- For extra flavor, consider adding garlic or bell peppers in the sauté step.
- This recipe is easily doubled or halved depending on the number of servings needed.
