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Chicken and feta frittata

A multitasking dish that is ideal for breakfast, lunch or as a main meal. Ideal for all the family and a great way to use up leftover chicken. Serve with a green salad for a well rounded main meal or on it's own for brekkie.


  • 1/2 TBS olive oil
  • 1 medium red onion, sliced
  • 1 red pepper, deseeded and sliced
  • 100g baby spinach
  • 225g cooked skinless chicken, cut into bite-sized chunks
  • 2 TBS fresh basil, roughly chopped
  • 6 large eggs, beaten and seasoned
  • 100g feta

Serves 4


  1. Heat the oil in an ovenproof 20.5cm (8in) frying pan
  2. Gently fry the onion and pepper for 10 minutes until softened
  3. Preheat the grill to medium
  4. Add the spinach to the onion mixture and leave to wilt for 30 seconds
  5. Add the chicken and basil, then pour over the eggs
  6. Cook over a low heat for 8-10 minutes until just set
  7. Crumble the feta on top, then grill until cooked through
  8. Cut into wedges and serve hot or at room temperature
The Grange
Welford Road
Long Marston
Stratford upon Avon
CV37 8RH

07778 218009

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