This hearty Italian frittata features golden pan-seared chicken and caramelized mushrooms folded into fluffy eggs with herbs and cheese, creating a versatile dish perfect for brunch, lunch, or a light dinner.
Recipe Details
Ingredients
- 450g boneless, skinless chicken breast, diced
- 300g mixed mushrooms (cremini, shiitake), sliced
- 10 large eggs
- 120ml heavy cream
- 45ml olive oil, divided
- 30g unsalted butter
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 100g baby spinach
- 115g Gruyère cheese, shredded
- 60g Parmesan cheese, grated
- 15ml fresh thyme leaves
- 30ml fresh parsley, chopped
- 150g cherry tomatoes, halved
- to taste salt and freshly ground black pepper
- 1.25ml red pepper flakes (optional)
Instructions
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Preheat oven to 190°C (375°F). Season 450g boneless with to taste salt and freshly ground black pepper.
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Heat 15ml (1 tbsp) 45ml olive oil in 25cm (10-inch) oven-safe skillet over medium-high heat. Sear chicken until golden and cooked through, about 6-8 minutes. Transfer to plate.
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In same skillet, heat 30g unsalted butter and 15ml (1 tbsp) olive oil. Add 300g mixed mushrooms (cremini and cook without stirring for 3 minutes to develop color.
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Stir mushrooms and continue cooking until golden brown, about 5 more minutes. Season with salt and pepper. Transfer to plate with chicken.
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Add remaining 45ml olive oil to skillet. Cook 1 medium onion until softened, about 5 minutes.
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Add 3 cloves garlic, 15ml fresh thyme leaves, and 1.25ml red pepper flakes (optional) if using. Cook 30 seconds until fragrant.
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Add 100g baby spinach and cook until wilted. Remove from heat.
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In large bowl, whisk 10 large eggs with 120ml heavy cream, to taste salt and freshly ground black pepper, and half the 60g Parmesan cheese.
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Return chicken and mushrooms to skillet with vegetables. Pour egg mixture over, ensuring even distribution.
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Sprinkle with 115g Gruyère cheese and remaining parmesan. Arrange 150g cherry tomatoes on top, cut side up.
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Cook on stovetop for 3-4 minutes until edges begin to set.
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Transfer to oven and bake 15-18 minutes until center is just set but still slightly jiggly.
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Turn on broiler and broil 2-3 minutes until top is golden brown.
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Let cool 5 minutes before sliding onto serving platter. Garnish with 30ml fresh parsley.
Tips
Pan Selection: A well-seasoned cast iron skillet is ideal, but any oven-safe pan works. No oven-safe handle? Wrap in foil.
Chicken Options: Use rotisserie chicken to save time, or substitute with cooked Italian sausage for extra flavor.
Mushroom Technique: Don't overcrowd mushrooms or they'll steam. Cook in batches if needed for proper browning.
Egg Consistency: Frittata should be creamy, not dry. Remove from oven while center still jiggles slightly - it continues cooking from residual heat.
Cheese Variations: Try goat cheese, fontina, or sharp cheddar. Add fresh mozzarella for extra creaminess.
Make-Ahead: Cook vegetables and chicken the night before. Morning of, just add eggs and bake.
Serving Temperature: Delicious hot, warm, or at room temperature, making it perfect for entertaining.
Storage: Refrigerate leftovers up to 3 days. Reheat gently in microwave or enjoy cold in sandwiches.