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Chicken Frittata

A simple baked chicken and vegetable frittata with yogurt and cheese for a creamy, savory finish.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings: 6 servings

Ingredients

  • 8 eggs
  • 350-400 g chicken breast cut into small cubes
  • 50 g flour added gradually
  • 150 g yogurt (10% fat) Greek-style or thick yogurt
  • 100 g zucchini cut into small cubes
  • 1 red pepper cut into small cubes
  • 1/2 white onion finely chopped
  • 30 ml sunflower oil for frying
  • 100 g grated cheese (cheddar, mozzarella)
  • salt to taste
  • pepper to taste

Instructions

  • Preheat a fan oven to 180°C (356°F).
  • Cut the chicken breast, zucchini, red pepper, and white onion into small, even cubes.
  • Heat the sunflower oil in a non-stick frying pan over medium heat and fry the chicken and vegetables until the chicken is cooked through and vegetables are softened; set aside.
  • In a mixing bowl, whisk the eggs until combined, then stir in the yogurt and grated cheese.
  • Gradually whisk in the flour until smooth, then season the egg mixture with salt and pepper to taste.
  • Place the fried chicken and vegetables in a heat-resistant casserole (about 20×30 cm) and spread them evenly.
  • Pour the egg, yogurt, cheese, and flour mixture over the chicken and vegetables, spreading it out evenly.
  • Bake in the preheated oven for about 25 minutes, until the frittata is set and lightly golden on top.
  • Remove from the oven and serve hot or cold.

Equipment

  • Non-stick frying pan
  • heat-resistant casserole (about 20×30 cm)
  • Mixing Bowl
  • Whisk
  • Knife
  • Cutting Board
  • Measuring Spoons

Notes

  • Use a 20×30 cm casserole for similar thickness and cooking time.
  • Adjust salt and pepper to taste.
  • Cut ingredients into even cubes for uniform cooking.