Chicken and vegetable frittata

Can you believe it’s almost May!  Easter is about to fly past us all and the hot summer months will soon be here.  Even though I work from home summer is just not like it used to be when we were all in high school or college.  Come September I am still pale as can be as I tried all summer long to find time outdoors.  I’m hoping that since we are away from the humidity now, I can stand to be outside for more than 30 minutes.

My GOAL is to turn one shade darker in the upcoming months.  Luckily I have some pretty awesome conferences coming up that are sending me off to sunny California and Miami.  Bring on the sun.

Chicken and vegetable frittata

I wanted to share an easy chicken and vegetable frittata with you this morning for all the company you may have starting this weekend well into the summer months.  Heck you can even serve this bad boy at lunch or dinner because breakfast is good at any time during the day.

What are you cooking up this weekend for breakfast?

Chicken and vegetable frittata

ENJOY ~ Meagan

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Chicken and vegetable frittata

Yield: 6-8 slices

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Ingredients:

6 large eggs
1/3 cup milk
1 cup shredded cheddar cheese
1 cup baby spinach
1 cup sliced mushrooms
2 cups shredded cooked chicken (I used a rotisserie chicken)
1/2 cup diced red bell pepper
salt and pepper

Directions:

Preheat oven to 350 degrees.

Whisk the eggs in a large bowl. Stir in the milk and cheddar cheese. Mix until well combined. Then stir in spinach and mushrooms.

Grease or spray a pie pan. Lay the chicken on the bottom of the pan. Then top it with the bell pepper followed by the egg and cheese mixture. Sprinkle the top with salt and pepper.

Place in the oven to bake for 35-40 minutes or until knife inserted comes out clean.

Other breakfast items:
Stuffed sausage biscuits
Nutella walnut roll

 

   

8 Responses to “Chicken and vegetable frittata”

  1. 1
    Jessica (Savory Experiments) — April 17, 2014 at 8:06 am

    Frittata is an Easter tradition in our home, but the grandparents insist on doing it all meat! LOL- I think I like your version better.

    Reply

  2. 2
    Nutmeg Nanny — April 17, 2014 at 8:42 am

    This frittata is PACKED full of all my favorite things. Totally delicious!

    Reply

    • azestybite replied: — April 17th, 2014 @ 12:24 pm

      It’s full of my favorites as well!

      Reply

  3. 3
    Christine from Cook the Story — April 17, 2014 at 8:50 am

    This frittata looks beyond delicious!

    Reply

  4. 4
    Phi @ The Sweetphi Blog — April 17, 2014 at 1:23 pm

    This looks super yummy…and I hope one of the conference you mentioned is BlogHer Food in Miami and I get to meet you in person!

    Reply

  5. 5
    Stephanie Manley — April 17, 2014 at 7:16 pm

    Love mushrooms! Looks so tasty!

    Reply

  6. 6
    Karen Petersen — April 17, 2014 at 11:32 pm

    mmmm…adding that rotisserie chicken in is a great idea!

    Reply

  7. 7
    taylor @ greens & chocolate — April 18, 2014 at 1:46 pm

    I’ve noticed the same thing – how is it that summer can fly by and I barely have any color on my skin?! Not fair. This frittata looks delicious…I love how it’s packing in the veggies!

    Reply

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