Baked Chicken and Tomato Frittata
This frittata is a creative twist on the classic Italian dish, with the addition of chicken and tomatoes adding a nice protein boost and a burst of juicy flavor. The dish is perfect for a brunch or breakfast, with the eggs providing a nice creaminess and the chicken and tomatoes adding a nice texture. The frittata is flavored with a combination of dried herbs and spices, including basil, oregano, and thyme, which add a nice depth of flavor to the dish. As you take your first bite, the creamy eggs and the tender chicken will transport you to the rolling hills of Italy.
Ingredients
- •1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
- •2 cups mixed cherry tomatoes, halved
- •6 eggs
- •1/2 cup shredded mozzarella cheese
- •1/4 cup chopped fresh parsley
- •2 cloves garlic, minced
- •1 teaspoon dried basil
- •1 teaspoon dried oregano
- •Salt and pepper, to taste
- •Optional: sour cream for serving
Dietary Info
Instructions
- 1
Preheat oven to 375°F.
- 2
In a large bowl, whisk together eggs, mozzarella cheese, parsley, garlic, basil, and oregano.
- 3
Add the chicken and cherry tomatoes to the bowl and stir to combine.
- 4
Season with salt and pepper to taste.
- 5
Pour the egg mixture into a greased 9-inch pie plate or skillet.
- 6
Bake for 25-30 minutes, or until the eggs are set and the frittata is golden brown.
- 7
Remove from the oven and let cool for a few minutes.
- 8
Slice into wedges and serve hot, with a dollop of sour cream on top, if desired.
- 9
Enjoy with a side of toasted bread or a green salad.
- 10
This frittata is perfect for a brunch or breakfast, and can be made ahead of time and refrigerated or frozen for later use.
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