Chicken with Mushroom Frittata
Elevate your breakfast or brunch game with this hearty and flavorful Chicken with Mushroom Frittata. Packed with tender, seasoned chicken breast, savory sautéed mushrooms, and vibrant spinach, this protein-rich dish is bound together by a creamy, Parmesan-infused egg mixture. The recipe is baked to golden perfection in just 20 minutes, making it ideal for busy mornings or an impressive weekend feast. Its quick prep time, use of fresh ingredients, and oven-baked convenience create an irresistible, wholesome meal that’s ready to serve four hungry diners. Garnished with a sprinkle of fresh parsley, this frittata is a one-pan wonder that’s easy to make yet loaded with flavor—perfect for anyone looking for a satisfying low-carb, high-protein dish.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 300 grams Chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cloves Garlic
- 200 grams Mushrooms
- 100 grams Fresh spinach
- 8 large Eggs
- 0.25 cup Heavy cream
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat.
Season the chicken breast with 0.5 teaspoon of salt and 0.25 teaspoon of pepper. Cook the chicken for 5-6 minutes per side until golden brown and fully cooked. Remove from the skillet and set aside to cool slightly.
Using the same skillet, add the remaining 1 tablespoon of olive oil. Mince the garlic and sauté it for 1-2 minutes until fragrant.
Slice the mushrooms and add them to the skillet. Cook for 5 minutes or until they release their moisture and begin to brown.
Chop the fresh spinach and stir it into the skillet. Cook for 2-3 minutes until wilted. Remove the skillet from heat.
In a mixing bowl, whisk together the eggs, heavy cream, remaining salt and pepper, and Parmesan cheese until well combined.
Chop the cooked chicken into bite-sized pieces and add it to the skillet with the mushrooms and spinach. Stir to combine.
Pour the egg mixture over the chicken and vegetables in the skillet, spreading it out evenly.
Place the skillet in the preheated oven and bake for 18-20 minutes, or until the frittata is set in the center and slightly golden on top.
Remove from the oven and let cool for 5 minutes. Garnish with freshly chopped parsley before slicing and serving.
Nutrition Facts
Calories |
1798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.9 g | 150% | |
| Saturated Fat | 40.5 g | 202% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 1846 mg | 615% | |
| Sodium | 4990 mg | 217% | |
| Total Carbohydrate | 19.3 g | 7% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 6.4 g | ||
| Protein | 160.3 g | 321% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 836 mg | 64% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2404 mg | 51% | |
*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.
