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Recipe Of The Week – Chicken and Feta Frittata

The Healthy EmployeeRecipes of the week Recipe Of The Week – Chicken and Feta Frittata

Recipe Of The Week – 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.


Serves 4


  • 1/2 tbsp 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 tbsp fresh basil, roughly chopped
  • 6 large eggs, beaten and seasoned
  • 100g feta cheese



  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 Healthy Employee
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