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Italian Summer Morning Chicken Frittata

Servings: 4

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Ingredients:

  • 2 pieces Boneless chicken breasts
  • 2 tablespoons Olive oil
  • 1 piece Red bell pepper
  • 1 piece Yellow bell pepper
  • 1 piece Onion
  • 2 pieces Garlic cloves
  • 6 pieces Eggs
  • half cup Milk
  • 1 teaspoon Italian seasoning
  • to taste Salt
  • to taste Black pepper
  • a handful Fresh basil leaves

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Cut the chicken breasts into small pieces, then season with salt, pepper, and Italian seasoning.
  3. Heat the olive oil in a large oven-safe nonstick skillet over medium heat. Add the chicken pieces and cook until they are no longer pink in the center, about 5-7 minutes. Remove the chicken pieces and set them aside.
  4. In the same skillet, add the diced onion, bell peppers, and minced garlic, cook until the onion and peppers are soft and the garlic is fragrant.
  5. In a mixing bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture into the skillet with the cooked vegetables and make sure everything is evenly distributed.
  6. Place the cooked chicken pieces on top of the egg mixture, pushing them down slightly so they are partially submerged.
  7. Bake the frittata in the preheated oven for 18-20 minutes, until the eggs are set.
  8. Let the frittata cool for a few minutes before garnishing with fresh basil leaves and serving.