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Wednesday, January 26, 2011

Chew on This | Chicken Challenge - Chicken, Spinach and Mushroom Frittata

Are you planning a brunch, lunch or light dinner for friends and want to make something simple?  Do you need to use up some vegetables from the crisper drawer in the refrigerator?  This frittata might just be the perfect thing to serve.

This frittata is packed with protein and vegetables.  Two things we need to keep our strength up daily, to help our muscles recover from all the exercising we're doing (?) and to keep our brains sharp as tacks.  Ahhhh frittata.  I love that your purpose is more than just entertainment for my taste buds!

Start by chopping and preparing your vegetables and cheese.  Red pepper, onion, mushrooms, cheese and spinach.

Sauté the onions and peppers to soften and bring out their sweetness.

Your egg portion consists of 6 eggs, milk and a little sour cream.  Whisk together until eggs are broken and beaten - in a good way, not a sad and depressing way.

Once combined, add your chicken, vegetables and half of your grated cheese.  Stir.

Pour mixture into a prepared baking dish and sprinkle the top of your frittata with the remaining cheese.
Into a preheated oven for 30-40 minutes.

Once out of the oven, let the frittata set for about five minutes or more.  Slice and serve with a simple salad or fruit.  Delicious!


Here's the recipe:

Chicken, Spinach and Mushroom Frittata

2 T butter
1/4 cup diced onion 
1/4 cup diced red pepper
6 eggs 
1/4 cup milk
1/4 cup sour cream
1 1/2 cups cooked, diced chicken
1 cup chopped spinach ( I used frozen, chopped spinach - defrosted and drained)
1 1/2 cups sliced mushrooms
1 cup (divided) shredded Gruyere cheese (shredded swiss or cheddar would be great too)
1/2 to 1 t salt 
1/2 t pepper

Preheat oven to 375℉.

Prepare a 2 quart baking dish by lightly coating with cooking spray.

In a small fry pan, melt butter over medium heat and add onion and red pepper.  Sauté  onion and pepper until soft, do not brown.  Take off heat and set aside.

In a large bowl combine eggs, milk and sour cream.  Mix gently until eggs are beaten.  Add your chicken, spinach, mushrooms, half your cheese and sautéed onions and peppers into egg mixture and stir to combine.  Add your salt and pepper.

Pour this mixture into the prepared baking dish.  Sprinkle top with remaining cheese and place into the oven and bake for approximately 30-40 minutes.  Your eggs should not be runny and the top of frittata should be lightly browned.  Take out of the oven and let set for a few minutes before slicing.  Serve for breakfast, brunch, lunch or a light dinner!


  1. Do you think feta cheese could also work?

    1. Hi Julie!
      Yes, I think feta would be a perfect compliment to this recipe. Of course it won't melt quite like gruyere (or cheddar), but it will still taste delicious! Let me know how it works out for you! - Cares