About Chicken and Mushroom Frittata
A Chicken and Mushroom Frittata is a savory egg-based dish that originated in Italian cuisine. It is a versatile and delicious recipe that can be served for breakfast, brunch, or even dinner. The dish is made by whisking eggs with various ingredients such as cooked chicken, mushrooms, cheese, herbs, and seasonings. The mixture is then cooked in a skillet, either on the stovetop or in the oven, until it becomes firm and golden on the outside. Frittatas are similar to omelettes, but unlike the folded omelette, the ingredients in a frittata are mixed with the beaten eggs instead of being placed in the center. This creates a more even distribution of flavors throughout the dish. Chicken and Mushroom Frittata offers a wonderful combination of protein from the chicken, earthiness from the mushrooms, and richness from the cheese. It is a perfect way to use leftover cooked chicken and is a popular choice for a quick and satisfying meal. Frittatas are often cut into wedges and served hot or at room temperature, making them a great make-ahead option for gatherings or picnics.
Steps
Step 1:
- Preheat the oven to 375°F (190°C).
- Heat olive oil in an oven-safe skillet over medium heat.
Step 2:
- Add chicken breasts to the skillet and cook until fully cooked.
- Remove the cooked chicken from the skillet and set aside to cool. Once cooled, shred the chicken into bite-sized pieces.
Step 3:
- In the same skillet, melt butter over medium heat.
- Add sliced mushrooms and cook until they release their moisture and become golden brown.
Step 4:
- In a large bowl, whisk together eggs, milk, salt, and pepper.
- Add the shredded chicken and cooked mushrooms to the bowl, and stir well to combine.
Step 5:
- Pour the egg mixture back into the skillet with any leftover butter or oil.
- Cook over medium heat for about 5 minutes, until the edges start to set.
Step 6:
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the center is set and the top is lightly golden.
- Remove from the oven and let it cool for a few minutes.
Step 7:
- Slide a spatula around the edges of the skillet to loosen the frittata.
- Gently slide the frittata onto a cutting board or serving plate.
Step 8:
- Slice the frittata into wedges and serve hot.
Nutrition
| Nutrition | 100g | 1 Serving |
|---|---|---|
| Calories | 142 | 355 |
| Total Fat | 8g | 20g |
| Saturated Fat | 3.1g | 7.8g |
| Cholesterol | 247mg | 618mg |
| Sodium | 321mg | 803mg |
| Total Carbohydrate | 3.1g | 7.8g |
| Dietary Fiber | 0.5g | 1.3g |
| Total Sugars | 1.1g | 2.8g |
| Protein | 14g | 35g |
Ingredients
| Ingredient | Amount |
|---|---|
| Chicken (cooked and diced) | 2 cups |
| Mushrooms (sliced) | 1 cup |
| Eggs | 6 |
| Milk | 1/4 cup |
| Spinach (chopped) | 1 cup |
| Cheddar cheese (grated) | 1/2 cup |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Olive oil | 1 tablespoon |
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