Italiangluten-free

Leftover Chicken Vegetable Frittata

Name: Leftover Chicken Vegetable Frittata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italy
Ingredients: 8 large eggs; 1/4 cup milk or cream; 1/2 tsp salt; 1 tbsp olive oil; 1 red bell pepper; 1/2 cup frozen peas; 1 1/2 cups shredded cooked chicken; 1/2 cup shredded cheddar or mozzarella

A golden baked frittata packed with shredded leftover chicken, sweet bell peppers, and peas, bound in fluffy eggs and melted cheese. Uses up roast chicken and odds-and-end vegetables in about 30 minutes.

30 minsEasy4 servings345 kcal

This is the recipe for the day after a roast chicken or a rotisserie run, when you have a container of shredded meat and a half-used bag of frozen peas or leftover cooked vegetables. A frittata is the most forgiving way to turn those odds and ends into a real dinner: the eggs bind whatever you put in them, and nothing needs precise chopping or timing.

It works because the cooking is split in two. A few minutes on the stove sets the bottom so it releases cleanly, then the oven finishes the top gently without the flipping a frittata never survives. The chicken is already cooked, so it only needs to warm through while the eggs set around it.

Expect a golden, puffy round that slices into clean wedges, with sweet peppers, pops of peas, and savory chicken in every bite. One frittata serves four as a main dish, or eight as part of a brunch spread.

shopping_basketIngredients

8 large eggs
1/4 cup milk or cream
1/2 tsp saltplus 1/4 tsp black pepper
1 tbsp olive oil
1 red bell pepperdiced
1/2 cup frozen peasthawed, or leftover cooked vegetables
1 1/2 cups shredded cooked chickenleftover roast or rotisserie chicken
1/2 cup shredded cheddar or mozzarella

Nutrition Per Serving

Calories

345

Protein

31g

Fat

22g

Carbs

restaurantInstructions

Whisk the eggs

In a large bowl, whisk the eggs, milk, salt, and pepper until the yolks and whites are fully combined and slightly frothy. Set aside.

Soften the vegetables

Heat the olive oil in a 10-inch ovenproof skillet over medium heat until it shimmers. Add the diced bell pepper and cook 3 to 4 minutes, stirring occasionally, until softened and the edges start to brown. Stir in the peas and cook 1 minute more.

Add chicken and eggs

Spread the shredded chicken over the vegetables in an even layer. Pour the egg mixture over everything and tilt the pan so it settles into the gaps. Cook on the stove over medium heat for 3 to 4 minutes, until the edges are set but the center is still slightly runny.

Top with cheese and bake

Sprinkle the cheese evenly over the top. Transfer the skillet to a 375°F (190°C) oven and bake 10 to 12 minutes, until the top is golden and the center is just set with no jiggle. An instant-read thermometer in the center should read 160°F (71°C).

Rest and slice

Let the frittata rest 5 minutes so the center finishes setting. Loosen the edges with a spatula, slide it onto a cutting board or serve straight from the skillet, and cut into 8 wedges.

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Cooking Mode

Keep your screen awake with step-by-step guidance.

lightbulbTips for success

Use an ovenproof skillet, like cast iron or stainless steel. A pan with a plastic handle cannot go in the oven, so check yours before you start.
Do not overcook the eggs on the stove. Move the pan to the oven when the edges are set but the center still looks wet; the gentle oven heat finishes it without turning it rubbery.
Shred the chicken into small, even pieces. Big chunks sink and make some bites all chicken while others have none.
Let it rest 5 minutes before cutting. The center firms up as it sits, so the wedges hold their shape instead of slumping.

swap_horizSubstitutions

No leftover chicken? Use leftover turkey, ham, or cooked sausage, or leave the meat out entirely for a vegetarian frittata.
No bell pepper? Any leftover cooked vegetables work: roasted zucchini, mushrooms, steamed broccoli, or corn. Use about 1 cup total.
No cheddar? Any melting cheese works: Monterey Jack, mozzarella, Gruyere, or feta crumbled on top after baking.
No milk? Water works in a pinch; the frittata will be slightly less tender.

restaurantWhat to serve with it

Serve warm or at room temperature with a simple green salad and crusty bread. It is also good cold the next day, tucked into a sandwich or packed for lunch.

kitchenStorage & reheating

Refrigerate leftovers within 2 hours in an airtight container for 3 to 4 days. Frittata also freezes well: wrap wedges individually and freeze up to 2 months for best quality.

To reheat: Reheat wedges in a 350°F (175°C) oven for 8 to 10 minutes until heated through to 165°F (74°C). The microwave works in a pinch but softens the texture.

Recipe FAQ

Can I make a frittata without an ovenproof skillet?expand_more

Yes. Cook it entirely on the stove over low heat with a lid on for 12 to 15 minutes, until the center is set. Or slide it under the broiler for the last 2 minutes to brown the top.

How do I know when the frittata is done?expand_more

The top should be golden and the center just set, with no jiggle when you nudge the pan. For certainty, an instant-read thermometer in the center should read 160°F (71°C).

Why is my frittata rubbery?expand_more

It was overcooked. Eggs keep cooking from residual heat, so pull the frittata when the center is just barely set and let it rest 5 minutes before cutting.

Can I use raw chicken?expand_more

Not in this recipe. The chicken only warms through in the eggs, so use chicken that is already fully cooked to 165°F (74°C), like leftover roast or rotisserie chicken.

menu_bookHelpful guides

Food storage

How Long Does Cooked Chicken Last in the Fridge?

Cooked chicken keeps 3 to 4 days in the fridge when stored properly. Here's how to store it, how to tell if it's gone bad, and when to freeze instead.

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