Ingredients:

  • 6 large eggs (approx. 240 ml)
  • 1 cup cooked chicken, shredded or diced (approx. 150 g)
  • 1 cup baby spinach, chopped (approx. 30 g)
  • 1 bell pepper, diced (approx. 150 g)
  • 1 small onion, diced (approx. 100 g)
  • 1/2 cup shredded cheese (Cheddar or mozzarella) (approx. 60 g)
  • 1 tablespoon olive oil (approx. 15 ml)
  • Salt, to taste
  • Black pepper, to taste
  • Fresh herbs (such as parsley or basil), for garnish

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Heat olive oil in an oven-safe skillet over medium heat. Add diced onion and bell pepper; sauté until softened (about 3-4 minutes). Add chopped spinach and cook until wilted (about 1-2 minutes).
  3. In a mixing bowl, whisk together the eggs, salt, and black pepper until well combined. Stir in the cooked chicken and half of the shredded cheese.
  4. Pour the egg mixture over the sautéed vegetables in the skillet, gently stirring to combine.
  5. Cook on medium heat for 3-4 minutes until the edges start to set.
  6. Sprinkle remaining cheese on top and transfer the skillet to the preheated oven.
  7. Bake for 12-15 minutes, or until the frittata is puffed and the center is set (check with a knife; it should come out clean).
  8. Let cool for a few minutes, slice, and garnish with fresh herbs before serving.