Protein Frittata Chicken Recipe

Preheat and prepare

Preheat oven to 375°F (190°C). Lightly grease a 10-inch ovenproof skillet or a 9x9-inch baking dish with 1 tablespoon olive oil or butter.

If using raw baby potatoes, parboil: place diced potatoes in boiling salted water for 6–8 minutes until just tender, then drain and pat dry. If using pre-cooked potatoes, skip parboiling.

Whisk together eggs, egg whites, milk, Greek yogurt (if using), salt, pepper, oregano and smoked paprika in a large bowl until combined and slightly frothy. Stir in 1/4 cup Parmesan.

Heat 1 tablespoon olive oil in the greased ovenproof skillet over medium heat. Add diced potatoes and cook, stirring occasionally, until golden and just tender, about 6–8 minutes. Transfer potatoes to a plate.

Add remaining 1 tablespoon olive oil and optional butter to the skillet. Add chopped onion and cook 2–3 minutes until translucent. Add sliced mushrooms and cook 4–5 minutes until they release their moisture and begin to brown.

Stir in cherry tomato halves and chopped spinach and cook 1–2 minutes until spinach wilts slightly. Return cooked potatoes to the skillet and stir to combine.

Fold in the shredded/diced cooked chicken and half of the shredded cheese (reserve the rest for topping). Taste and adjust seasoning with a pinch of salt and pepper if needed.

Reduce heat to low. Pour the egg mixture evenly over the vegetable and chicken mixture in the skillet. Tilt the skillet slightly to make sure eggs distribute under the vegetables. Sprinkle the remaining Parmesan and shredded cheese evenly over the top.

Cook undisturbed on the stovetop over low heat for 2–3 minutes to set the edges. Transfer the skillet to the preheated oven and bake until the center is set and the top is lightly golden, 18–22 minutes. A knife inserted near the center should come out mostly clean (a slight wobble is fine).

If you prefer a browned top, broil on high for 1–2 minutes watching closely to avoid burning.

Remove skillet from oven and let rest 5 minutes to finish setting. Run a spatula around the edge and slice into 6 portions.

Garnish with chopped parsley or chives and a light sprinkle of chili flakes or a few drops of hot sauce if desired. Serve warm.