Chicken and mushroom frittata

Chicken and mushroom frittata

Chicken cubes are a quick and easy way to add flavor to this one-pot frittata.



  • 2 teaspoons olive oil
  • 500g chicken breast (cubed)
  • 200g button mushrooms, quartered
  • 2 green onions, trimmed, thinly sliced
  • 8 eggs, lightly beaten
  • 150g grape tomatoes, halved
  • 100g feta, crumbled



  1. Heat oil in a 2.5cm-deep, 20cm x 26cm (10 cup-capacity) heavy-based, flameproof dish. Cook chicken cubes, turning, for 8 to 10 minutes or until browned and just cooked through (season chicken with salt and black pepper) . Transfer to a plate.
  2. Add mushrooms to the dish.
  3. Cook for 4 to 5 minutes or until softened.
  4. Return chicken with onions to dish. Toss well to combine.
  5. Pour egg over chicken mixture. Top with tomato and feta. Reduce heat to low. Cook for 5 minutes or until almost set.
  6. Meanwhile, preheat grill on medium. Grill frittata for 5 to 6 minutes or until lightly browned and center is firm to touch.
  7. Serve.
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