Description
This Light Chicken & Spinach Frittata with Thyme is a delicious and healthy baked egg dish perfect for breakfast or brunch. Combining tender shredded chicken, fresh spinach, juicy cherry tomatoes, and aromatic thyme, this frittata is topped with melted mozzarella cheese for a satisfying meal that’s easy to prepare in just 35 minutes. It’s a great way to enjoy a flavorful, protein-packed dish that’s light yet hearty.
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)
Main Ingredients
- 1 cup cooked, shredded chicken breast
- 2 cups fresh spinach, chopped
- 1/2 cup cherry tomatoes, halved
- 1/2 cup onion, diced
- 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.
- Prepare Egg Mixture: In a large bowl, whisk together the eggs, salt, pepper, and thyme until the mixture is smooth and well combined.
- Sauté Onion: Heat the olive oil in an oven-safe skillet over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent and fragrant.
- Cook Vegetables: Add the chopped spinach and halved cherry tomatoes to the skillet, cooking for an additional 2-3 minutes until the spinach is wilted and the tomatoes are slightly softened.
- Add Chicken: Stir in the cooked shredded chicken breast, mixing everything well to combine evenly with the vegetables.
- Combine with Eggs: Pour the prepared egg mixture evenly over the chicken and vegetable mixture in the skillet, ensuring full coverage.
- Add Cheese: Sprinkle the shredded mozzarella cheese evenly on top of the egg mixture.
- Initial Stovetop Cook: Cook on the stovetop over medium heat for about 2-3 minutes until the edges of the frittata begin to set slightly.
- Bake the Frittata: Transfer the oven-safe skillet carefully to the preheated oven. Bake for 15-20 minutes, or until the frittata is puffed up and the center is fully set and cooked through.
- Cool and Serve: Remove the skillet from the oven and let the frittata cool for a few minutes. Slice into wedges and serve warm.
Notes
- Be sure to use an oven-safe skillet to easily transfer from stovetop to oven.
- You can substitute mozzarella with feta or cheddar cheese for different flavors.
- If you prefer, use dried thyme instead of fresh; use 1 teaspoon dried in place of 1 tablespoon fresh.
- To speed up prep, use pre-cooked rotisserie chicken as the shredded chicken.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated.
