Chicken and Pasta Frittata


Add eggs to your repertoire of quick and economical suppers. Plus, a frittata -- an open-face omelet -- is a smart way to use up little bits of this and that. An oven-going skillet will have a metal handle and typically, a metal, rather than a non-stick, cooking surface.

Chicken & Pasta Frittata
Photo: Kate Mathis
Total Time:
30 mins


  • 1 cup broccoli florets

  • 1 medium onion, chopped (1/2 cup)

  • 2 tablespoon olive oil

  • 1 ¼ cup cooked penne or desired pasta

  • 1 cup chopped cooked chicken

  • 2 tablespoon chopped fresh basil

  • 8 eggs, lightly beaten

  • ½ cup shredded mozzarella cheese


  1. Preheat oven to 400 degrees F. In large oven-going skillet cook broccoli and onion in hot oil over medium heat 5 minutes or until tender. stir in penne, chicken, basil, and 1/4 teaspoon each salt and black pepper.

  2. Pour eggs over mixture in skillet. Cook over medium heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set. Top with cheese. Bake 5 minutes or until set. Sprinkle with pepper. Makes 4 servings.

Nutrition Facts (per serving)

415 Calories
23g Fat
23g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 415
% Daily Value *
Total Fat 23g 29%
Saturated Fat 7g 35%
Cholesterol 462mg 154%
Sodium 421mg 18%
Total Carbohydrate 23g 8%
Total Sugars 3g
Protein 30g
Vitamin C 22.4mg 112%
Calcium 181.7mg 14%
Iron 3.4mg 19%
Potassium 388mg 8%
Folate, total 125mcg
Vitamin B-12 1.4mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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