Chicken and Zucchini Frittata

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This chicken and zucchini frittata is quick to make, healthy, and seriously delicious! It can be made at the start of the week and eaten for lunch or dinner all week long. 

This chicken and zucchini frittata is quick to make, healthy, and seriously delicious! It can be made at the start of the week and eaten for lunch or dinner all week long.

Happy Sunday!!

Look at me, posting every Sunday!  ðŸ™‚ I had a super busy week, and for a second I thought about sliding off the track and not posting this week, BUUUT I really wanted to share this amazing frittata recipe with you! I’ve been making this regularly for the last few months and I love it. It makes a great brunch item (I’m talking to you, mom – make this for Sunday brunch!!); and if you’re like me and you enjoy having your lunches ready at the beginning of the week, then this is definitely the recipe for you. I usually make this on a Sunday evening, and just like that Adam and I have lunch or dinner ready for at least 4 days of the week! Did I mention it’s also really healthy? You’ve gotta try this recipe. 🙂

This chicken and zucchini frittata is quick to make, healthy, and seriously delicious! It can be made at the start of the week and eaten for lunch or dinner all week long.

You’ll be finished making this in about 40 minutes, but it only takes 15 minutes of hands-on time (the other 25 minutes are the frittata in the oven getting tasty). It’s also a very flexible recipe. For this post, I’ve used zucchini, chicken, and kale as my main ingredients, but you can easily add leftover chicken or turkey instead of fresh chicken breast, or you could omit the poultry altogether – salmon would be lovely in this frittata. You also don’t need to use zucchini; if you prefer a heartier frittata, feel free to add leftover roasted potatoes or yam, or cube and boil some if leftovers aren’t your thing. I’ve topped my frittata with cream cheese, but I’ve used ricotta (yum), and goat cheese would be especially delicious in this frittata (especially if you’ve added salmon). You can play around with the greens and flavourings too – I’ve added kale in this recipe, but I’ve used spinach and swiss chard before, and both are delicious. You can omit the lemon zest if bright citrus flavours aren’t what you’re looking for (but I seriously recommend the lemon zest); you can add herbs (basil is delicious with ricotta in this dish); and if you’re trying to watch your cholesterol levels, you can substitute egg whites for some of the eggs (not all though). 

This chicken and zucchini frittata is quick to make, healthy, and seriously delicious! It can be made at the start of the week and eaten for lunch or dinner all week long.

Play around with your ingredients, enjoy!

Basically, this is YOUR frittata, make it how you want it and enjoy it!! I promise you will. If you tried this recipe, please post a picture to your Instagram and tag @loveandcilantro. I’d love to see your pictures! If you have any questions or comments please leave a comment in the section below, or send an email to info@loveandcilantro.com.

Chicken and Zucchini Frittata

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Yield: 8 servings

Serving Size: 1/8th of the frittata

Chicken and Zucchini Frittata

This chicken and zucchini frittata is quick to make, healthy, and seriously delicious! It can be made at the start of the week and eaten for lunch or dinner all week long.

Ingredients

  • 8 eggs
  • 1/4 cup milk*
  • 1 tsp salt + 1/4 tsp more (to season chicken)
  • 1 tsp black pepper +1/4 tsp more (to season chicken)
  • 1/2 tsp chilli flakes
  • zest of 1 lemon (about 1 tbsp zest)
  • 2 tbsp olive oil
  • 1/2 a medium sized onion, diced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1 chicken breast, cubed and seasoned with 1/4 tsp salt and 1/4 tsp black pepper**
  • 1 medium sized zucchini, quartered, then sliced into 1cm pieces (about 2 cups)
  • 1 cup kale, chopped
  • 1/4 cup cream cheese/ricotta/goat cheese***

Instructions

  1. Preheat oven to 350°F.
  2. In a mixing bowl, whisk eggs, milk, 1 tsp salt, 1 tsp black pepper, chilli flakes, and lemon zest. Set aside.
  3. Heat an ovenproof, 8 inch, non-stick frying pan over medium heat. Add olive oil and heat. ****
  4. Add onion and sauté for 2 minutes, or until onions are translucent and slightly browned.
  5. Add garlic and sauté for 1 minute more.
  6. Add the seasoned chicken breast and cook for 4 minutes, or until the chicken is slightly browned on most sides.
  7. Add the zucchini and cook another 3 minutes, stirring frequently.
  8. Add the kale and stir in.
  9. Pour the egg mixture over everything and gently move it around with a spatula to get the egg under the chicken and zucchini.
  10. Let the pan sit over medium heat for 3-4 minutes, or until the edges have started to cook.
  11. While the egg mixture is cooking, crumble the cheese over the top of the frittata (by the time you're finished this, the edges of the frittata should be set).
  12. Put the entire pan in the oven and let it cook for 20-25 minutes, or until the top feels firm and is slightly browned.
  13. Enjoy!

Notes

*You can use any kind of milk here, I usually use almond milk; but coconut milk, cows milk, or any other type will work.

**As I mentioned earlier in the post, you can use leftover chicken instead, or even salmon, or tofu.

***Use whatever cheese you have on hand, but these are my three favourites in this recipe!

****If you don't have an ovenproof nonstick frying pan, then you can use a well seasoned cast iron pan. If you don't have that either, then line any ovenproof frying pan with a circle of parchment paper and cook on that.

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This chicken and zucchini frittata is quick to make, healthy, and seriously delicious! It can be made at the start of the week and eaten for lunch or dinner all week long.
It's only fair to share...Print this pageEmail this to someonePin on Pinterest6Share on Facebook14Share on Google+1Tweet about this on TwitterShare on Yummly15Share on StumbleUpon1

19 comments on “Chicken and Zucchini Frittata

  1. I love the look of this recipe – I really love having anything but sandwiches for lunch (I’m lucky working from home so I can make proper food as I consider it!) and I have to put this frittata on the menu for next week 😀

  2. This looks delicious, healthy and filling. Although it would definitely not last for 4 lunches in my family. It would barely last for two dinners it’s his good!

  3. I didn’t think I’d like this because I generally hate baked egg-type foods, but this was delicious. I don’t have an oven-proof non-stick pan so I put parchment paper into the bottom of my cast iron pan and it worked like a dream. It also looked great on the table in that old pan. I threw some leftover roasted potatoes I had, and it was fantastic. Thanks for sharing this one. I will definitely make it again.

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