Quick Chicken and Spinach Frittata

I’ve been making this chicken and spinach frittata on repeat lately, and I’m pretty sure it’s become my favorite way to use up leftover cooked chicken. There’s something so satisfying about whisking together a dozen eggs with fresh herbs and watching it all come together in one pan, especially when you fold in handfuls of wilted spinach and tangy feta cheese. It’s the kind of recipe that feels fancy enough for a weekend brunch but easy enough that I’ve definitely made it on a random Tuesday night.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1250-1400
• Protein: 95-105 g
• Fat: 90-100 g
• Carbohydrates: 20-25 g

Ingredients

For the egg mixture:

• 12 eggs
• 2/3 cup milk
• 3/4 tsp salt
• 1/4 tsp pepper
• 2 tbsp fresh dill (finely chopped for even distribution)
• 2 tbsp fresh basil
• 1 cup cooked chicken (shredded into 1/2-inch bite-sized pieces)
• 1/8 tsp ground nutmeg

For the skillet:

• 3 tbsp butter (I like Kerrygold unsalted butter for this)
• 1/2 red onion (thinly sliced into half-moons)
• 2 cloves garlic (minced)
• 4 cups fresh spinach
• 1 cup gruyere cheese (I use Boar's Head for a better melt)
• 1/2 cup feta cheese

For the garnish:

• 2 tbsp green onion (thinly sliced)

Step 1: Prepare the Egg Base and Mise en Place

• 12 eggs
• 2/3 cup milk
• 3/4 tsp salt
• 1/4 tsp pepper
• 1/8 tsp ground nutmeg
• 2 tbsp fresh dill
• 2 tbsp fresh basil
• 1 cup cooked chicken

Crack all 12 eggs into a large bowl and whisk together with the milk, salt, pepper, nutmeg, dill, and basil until well combined and slightly frothy.

The nutmeg adds warmth and depth that rounds out the cheese and greens beautifully.

Fold in the cooked shredded chicken gently to distribute evenly.

While this sits, prepare all your other ingredients: slice the red onion into thin half-moons, mince the garlic, roughly chop the spinach, and grate or crumble both the Gruyere and feta cheeses into separate piles.

Thinly slice the green onions for garnish.

Step 2: Build Flavor with Aromatics and Greens

• 3 tbsp butter
• 1/2 red onion
• 2 cloves garlic
• 4 cups fresh spinach

Preheat your oven to 350°F.

In a 10-12 inch oven-safe skillet over medium heat, melt the butter and add the sliced red onion.

Cook for 3-4 minutes, stirring occasionally, until the onion softens and begins to caramelize slightly—this develops sweetness and depth.

Add the minced garlic and cook for about 30 seconds until fragrant, then add the spinach in batches, stirring until it wilts completely and any liquid has mostly evaporated.

I like to let the spinach cook down fully before adding the egg mixture because excess moisture will make the frittata watery and prevent proper setting.

Step 3: Combine Eggs with Vegetables and Add Cheese

• egg mixture from Step 1
• sautéed vegetables from Step 2
• 1 cup Gruyere cheese
• 1/2 cup feta cheese

Pour the egg mixture from Step 1 directly over the sautéed spinach and onions in the skillet, stirring gently with a spatula to distribute the chicken and greens evenly throughout.

Let it cook undisturbed on the stovetop over medium heat for about 5 minutes until the edges begin to set and pull slightly away from the pan sides.

Scatter the Gruyere and feta cheeses evenly over the top—I use Boar's Head Gruyere because it has superior melting quality and a nutty flavor that complements the frittata perfectly.

Step 4: Finish in the Oven

Transfer the skillet to the preheated 350°F oven and bake for 18-20 minutes until the eggs are just set in the center and the cheese is melted and lightly golden.

The frittata will continue to cook slightly from residual heat, so remove it when the center still has a slight jiggle—it will firm up as it cools.

Step 5: Cool and Serve

• 2 tbsp green onion

Remove the skillet from the oven and let the frittata rest for about 10 minutes—this resting time allows the eggs to set completely and makes it much easier to slice and serve.

Top with the sliced green onions just before serving for a fresh onion bite and color contrast.

Slice into wedges directly in the skillet and serve warm or at room temperature.

Quick Chicken and Spinach Frittata

Delicious Quick Chicken and Spinach Frittata recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Calories: 1325

Ingredients Method

Ingredients

  

For the egg mixture:

• 12 eggs
• 2/3 cup milk
• 3/4 tsp salt
• 1/4 tsp pepper
• 2 tbsp fresh dill (finely chopped for even distribution)
• 2 tbsp fresh basil
• 1 cup cooked chicken (shredded into 1/2-inch bite-sized pieces)
• 1/8 tsp ground nutmeg

For the skillet:

• 3 tbsp butter (I like Kerrygold unsalted butter for this)
• 1/2 red onion (thinly sliced into half-moons)
• 2 cloves garlic (minced)
• 4 cups fresh spinach
• 1 cup gruyere cheese (I use Boar's Head for a better melt)
• 1/2 cup feta cheese

For the garnish:

• 2 tbsp green onion (thinly sliced)

Method

 

1. Crack all 12 eggs into a large bowl and whisk together with the milk, salt, pepper, nutmeg, dill, and basil until well combined and slightly frothy. The nutmeg adds warmth and depth that rounds out the cheese and greens beautifully. Fold in the cooked shredded chicken gently to distribute evenly. While this sits, prepare all your other ingredients: slice the red onion into thin half-moons, mince the garlic, roughly chop the spinach, and grate or crumble both the Gruyere and feta cheeses into separate piles. Thinly slice the green onions for garnish.
2. Preheat your oven to 350°F. In a 10-12 inch oven-safe skillet over medium heat, melt the butter and add the sliced red onion. Cook for 3-4 minutes, stirring occasionally, until the onion softens and begins to caramelize slightly—this develops sweetness and depth. Add the minced garlic and cook for about 30 seconds until fragrant, then add the spinach in batches, stirring until it wilts completely and any liquid has mostly evaporated. I like to let the spinach cook down fully before adding the egg mixture because excess moisture will make the frittata watery and prevent proper setting.
3. Pour the egg mixture from Step 1 directly over the sautéed spinach and onions in the skillet, stirring gently with a spatula to distribute the chicken and greens evenly throughout. Let it cook undisturbed on the stovetop over medium heat for about 5 minutes until the edges begin to set and pull slightly away from the pan sides. Scatter the Gruyere and feta cheeses evenly over the top—I use Boar's Head Gruyere because it has superior melting quality and a nutty flavor that complements the frittata perfectly.
4. Transfer the skillet to the preheated 350°F oven and bake for 18-20 minutes until the eggs are just set in the center and the cheese is melted and lightly golden. The frittata will continue to cook slightly from residual heat, so remove it when the center still has a slight jiggle—it will firm up as it cools.
5. Remove the skillet from the oven and let the frittata rest for about 10 minutes—this resting time allows the eggs to set completely and makes it much easier to slice and serve. Top with the sliced green onions just before serving for a fresh onion bite and color contrast. Slice into wedges directly in the skillet and serve warm or at room temperature.