Easter

Spinach, Tomato & Chicken Frittata

by:
July 12, 2020
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Spinach, Tomato & Chicken Frittata
Photo by Dash of Amy
  • Prep time 10 minutes
  • Cook time 15 minutes
  • Serves 8
Author Notes

My Italian spin on a classic breakfast recipe. Eggs, spinach, tomatoes, chicken, cheese, and fresh basil create a simple and delicious frittata. Perfect for brunch! —Dash of Amy

What You'll Need
Ingredients
  • 1-2 cups fresh spinach
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 cup grape tomatoes, halved
  • 2 chicken breasts, cooked & shredded
  • 1/4 teaspoon black pepper
  • 8 eggs
  • 1/4 cup heavy cream
  • 1-1/2 teaspoons salt
  • 4 large basil leaves, torn
  • 1/2 cup fresh Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
Directions
  1. Heat a cast iron skillet and add olive oil and spinach; cook about 2 minutes until spinach shrinks down.
  2. Add the garlic, mix well; add the tomatoes and allow to cook while you crack the eggs.
  3. In a large bowl mix heavy cream and salt with the eggs and whisk until well mixed, but don't over beat.
  4. Add the chicken to the skillet and mix well; then add the basil and pepper; cook one minute.
  5. Pour the egg mixture over the vegetables and leave it.
  6. Sprinkle both cheeses over the top evenly, allow mixture to cook for 5 minutes.
  7. Transfer to the oven, and bake for 15 minutes at 350*.
  8. Allow frittata to cool, then slice, and serve.
  9. WATCH ME MAKE THIS ON YOUTUBE: DASH OF AMY
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