Summer Breakfast Chicken Frittata

Instructions:

1. 1. Preheat the oven to 375 degrees F (190 degrees C).
2. 2. Heat olive oil in a large oven-safe skillet over medium heat. Add chicken breasts, seasoned with salt and pepper. Cook until chicken is no longer pink in the center, about 5-7 minutes per side. Remove from the pan, let it cool and then dice them.
3. 3. In the same pan, add cherry tomatoes and cook till they are soft and blistered. Add baby spinach and sauté until wilted.
4. 4. In a bowl, whisk together eggs and milk. Season with salt and pepper.
5. 5. Spread the diced chicken evenly into the skillet with tomatoes and spinach. Pour the egg mixture over the chicken and vegetables in the skillet. Sprinkle with mozzarella cheese.
6. 6. Bake in the preheated oven until eggs are set and cheese is melted, about 20–25 minutes.
7. 7. Top with fresh basil leaves. Slice the frittata and serve warm.