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This Cheesy Chicken Spinach Oven Frittata brings together tender eggs, shredded cooked chicken, wilted baby spinach, milk, and plenty of shredded Swiss cheese in one easy baked dish.
The egg mixture sets into a soft, tender texture while the chicken adds substance and the spinach brings a mild vegetable flavor throughout each slice.
Swiss cheese melts into the eggs, creating a rich, cheesy finish that makes the frittata satisfying enough for breakfast, lunch, or a relaxed brunch.
The preparation is wonderfully straightforward. Beaten eggs are combined with milk, then mixed with cooked chicken, cooked baby spinach, and shredded cheese before everything goes into a prepared deep-dish pie pan.
A light sprinkle of pepper adds simple seasoning, while the oven does the rest of the work. After baking, the frittata should be set and ready to cut into neat wedges for serving.
Using cooked chicken also makes this recipe convenient when you have leftovers available, while the spinach can be prepared ahead by sautéing it until wilted.
Swiss cheese is the original choice, but the recipe notes that other chopped or shredded cheeses can also be used.
The result is a comforting, savory egg bake with a cheesy center, tender chicken, and spinach tucked into every slice.
Baked Chicken Spinach Egg Frittata
Ingredients
Equipment
Method
- Preheat the Oven: Preheat the oven to 375°F.
- Prepare the Baking Dish: Coat a deep-dish pie pan with cooking spray so the frittata can be removed more easily after baking.
- Combine Eggs and Milk: Add the milk to the beaten eggs and whisk until the mixture is well combined.
- Add the Filling: Stir the shredded cooked chicken, cooked baby spinach, and shredded Swiss cheese into the egg mixture until the ingredients are evenly distributed.
- Fill the Pan: Pour the combined egg, chicken, spinach, and cheese mixture into the prepared deep-dish pie pan, spreading it evenly.
- Season the Frittata: Sprinkle the ¼ teaspoon of pepper evenly over the top of the mixture.
- Bake Until Set: Place the pan in the preheated 375°F oven and bake for 45 minutes, or until the frittata is set.
- Cut and Serve: Remove the baked frittata from the oven, cut it into wedges, and serve.
Notes
- Eggs: The original recipe uses extra-large eggs, but other egg sizes can also be used.
- Chicken: Use shredded cooked chicken. Rotisserie chicken is a convenient option if you do not already have cooked chicken available.
- Spinach: Baby spinach should be cooked until wilted before adding it to the frittata.
- Vegetables: The source notes that other vegetables can be used, such as shredded zucchini, corn kernels, or chopped broccoli. Sturdier vegetables should be cooked first.
- Cheese: Swiss cheese is the original choice, but cheddar, feta, or mozzarella can also be used in chopped or shredded form.
- Doneness: Bake until the center is set before cutting the frittata into wedges.
Chef’s Secret
The most useful tip for this frittata is to make sure the spinach is cooked and wilted before it goes into the egg mixture.
Baby spinach naturally contains moisture, and cooking it first helps prevent excess liquid from being carried into the frittata.
After the spinach has wilted, incorporate it evenly with the chicken and cheese so every wedge contains a good balance of the filling.
Using cooked chicken also keeps the preparation straightforward because the chicken only needs to be shredded and stirred into the mixture.
Once everything is combined, pour it into the prepared deep-dish pie pan and bake at 375°F for the full 45 minutes, or until the frittata is set.
Serving Suggestions
Serve the frittata warm, cut into wedges for an easy breakfast, lunch, or brunch.
It can be paired with a simple fresh salad, sliced tomatoes, or another vegetable side for a complete meal.
For brunch, place the wedges on a serving platter and offer them alongside fresh fruit.
The cheesy chicken and spinach filling also makes the frittata suitable for serving on its own when you want a simple, satisfying meal.
Conclusion
This oven-baked frittata combines tender eggs, shredded chicken, wilted spinach, milk, and melted Swiss cheese in an easy, comforting dish.
The straightforward preparation and flexible cheese and vegetable options make it practical for breakfast, lunch, or brunch.
