Chicken and Vegetable Frittata

Eggs and chicken make this satisfying one-pot meal high in protein.

Serves: 4Hands-on: 20 minutesTotal: 45 minutesDifficulty: Medium

Serves: 4


  • 1 tsp. butter
  • 3 small shallots, peeled and sliced
  • 2 cloves garlic, peeled and minced
  • 1⁄2 tsp. salt
  • 1⁄4 tsp. ground black pepper
  • 8 oz. boneless, skinless chicken breast, diced
  • 1 cup chopped zucchini
  • 12 asparagus spears, chopped into 1-inch pieces
  • 8 large eggs
  • 1⁄2 cup low-fat milk
  • 1⁄4 cup Parmesan cheese, grated


  • Preheat oven to 350°F. Spray a sqare or round casserole with nonstick cooking spray.
  • Melt butter in a medium skillet over medium heat and sauté shallots and garlic until soft, about 3 minutes.
  • Sprinkle chicken with salt and pepper. Add chicken to pan with shallots and garlic and sauté until chicken is cooked, about 8 minutes. Stir in zucchini and asparagus and sauté 2 minutes until vegetables are tender-crisp.
  • Pour chicken mixture into the prepared pan.
  • In a large bowl, whisk together eggs, milk, and Parmesan cheese and pour over contents in the dish.
  • Bake for 20 to 25 minutes, until eggs are set and just starting to brown.