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Chicken Frittata

Yields1 Serving

Chicken frittata

 4 cups Pilgrim's chicken, cooked and diced
 8 eggs
 1 tsp salt
 1 tsp black pepper
 ½ cup ricotta cheese
 2 tbsp butter
 ½ cup shallots
 1 red bell pepper, diced (about 1 cup)
 1 box (5 oz) baby arugula

Preheat oven to 350 F.

In medium bowl, whisk eggs. Season with salt and pepper. Add ricotta cheese and stir, leaving cheese in small chunks.


In 12-inch non-stick frying pan, melt butter over medium heat. Add shallots and sauté 4 – 5 minutes until softened. Add red peppers and sauté 4 minutes. Add one half of arugula and cook to wilt, turning with tongs. Add remaining arugula and wilt in same manner. Stir in chicken to combine with vegetables.


Pour egg mixture into pan with vegetables and chicken. Sprinkle with Parmesan cheese. Cook over medium heat for about 10 minutes, or until edges of frittata are set.


Place pan in oven and bake for 20 minutes. Remove frittata and allow to rest for 5 minutes before slicing and serving.

Courtesy of National Chicken Council

Nutrition Facts

Serving Size 4 oz

Amount Per Serving
Calories 360
% Daily Value *
Total Fat 21g33%

Saturated Fat 9g45%
Total Carbohydrate 6g2%
Protein 37g74%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.