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Italian Summer Chicken Frittata

Servings: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

  • 2 pieces Boneless skinless chicken breasts
  • 6 Eggs
  • 1/4 cup Parmesan cheese
  • 1/2 cup Cherry tomatoes
  • 1/4 cup Basil leaves
  • 2 cloves Garlic
  • 2 tablespoons Olive oil
  • to taste Black pepper
  • to taste Low-sodium salt

Instructions:

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a non-stick oven-safe skillet, heat 1 tablespoon olive oil over medium heat. Add chicken and cook for 5-7 minutes or until browned and cooked through. Remove chicken from the skillet.
  3. In the same skillet, add another tablespoon of olive oil along with minced garlic. Sauté for 1-2 minutes until fragrant.
  4. Cut cooked chicken into bite sized pieces and return to skillet. Add cherry tomatoes and cook for another 2-3 minutes.
  5. In a separate bowl, whisk eggs, parmesan cheese, basil leaves, low-sodium salt and black pepper together. Pour this mixture into the skillet with the chicken and tomatoes.
  6. Bake in preheated oven for 15 minutes or until frittata is set.
  7. Let the frittata sit for a few minutes before cutting into it. Serve warm.