Chicken Frittata Florentine an Italian Fusion Recipe
Elevate your breakfast or brunch game with Chicken Frittata Florentine, an irresistible Italian fusion recipe that's packed with flavor and wholesome ingredients. This protein-rich dish combines tender, golden-browned chicken breast, sautéed garlic and baby spinach, and a creamy egg mixture loaded with Parmesan and mozzarella cheeses for a perfectly fluffy texture. Baked to golden perfection in a single oven-safe skillet, this frittata is seasoned to perfection with fresh parsley, a hint of spice from optional red pepper flakes, and a touch of black pepper. Ideal for meal prep or serving a crowd, it's an effortless yet elegant combination of Italian-inspired flavors that works equally well for brunch or dinner. Ready in just 45 minutes, this savory frittata will delight your taste buds while keeping cleanup to a minimum!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 piece boneless, skinless chicken breast
- 2 garlic cloves, minced
- 4 cups baby spinach
- 8 eggs
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 1 cup mozzarella cheese, shredded
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Preheat your oven to 375°F (190°C).
Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat.
Season the chicken breast with a pinch of salt and pepper. Cook the chicken for 4-5 minutes on each side, or until fully cooked and golden brown on the outside. Remove it from the skillet and let it rest for 5 minutes, then dice into small cubes.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the minced garlic for 30 seconds until fragrant.
Add the baby spinach to the skillet and cook for 2-3 minutes, stirring frequently, until wilted. Remove from heat and set aside.
In a large bowl, whisk together the eggs, heavy cream, Parmesan cheese, salt, black pepper, and (if using) red pepper flakes.
Stir in the diced chicken, sautéed spinach, shredded mozzarella, and chopped parsley into the egg mixture.
Pour the mixture back into the skillet, spreading it evenly.
Place the skillet in the preheated oven and bake for 20-25 minutes, or until the frittata is set and slightly golden on top.
Remove the skillet from the oven and let the frittata cool for 5 minutes before slicing and serving.
Nutrition Facts
Calories |
648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 24.7 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 504 mg | 168% | |
| Sodium | 1243 mg | 54% | |
| Total Carbohydrate | 4.1 g | 1% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 0.6 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 518 mg | 40% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 310 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
