Easy Chicken & Vegetable Frittata Recipe

Switch in and switch out the kid’s favourite vegetables

It’s family friendly, easy to prepare, great for lunches and dinners and you can customise your veg ingredients for those fussy eaters. An all-round crowd favourite!

Prep Time: 10 minutes Cook time: 50 minutes Serves: 6 people


  • 10 eggs
  • 600 ml thickened cream
  • ½ cup (50 g) Perfect Italiano™ Parmesan Grated
  • 1 garlic clove, crushed
  • 1 spring onion, finely chopped
  • 1 cup shredded cooked skinless chicken
  • 60 g baby spinach leaves, torn
  • 250 g tub Perfect Italiano™ Ricotta
  • 200 g punnet red grape tomatoes, halved

Salad, to serve, optional


  1. Preheat oven to 160°C / 140°C fan-forced. Grease a 1.25 litre (5 cup capacity) round pie dish or ovenproof fry pan.
  2. Whisk the eggs, cream, parmesan, garlic and onion in a large jug. Season with salt. Scatter chicken and spinach over base of prepared dish. Pour over the egg mixture. Dollop with large spoonfuls of ricotta. Top with tomatoes.
  3. Bake for 50 minutes or until just set in the centre and golden on top. Set aside for 10 minutes to cool slightly. Cut into wedges and serve with a salad if you like.

Recipe by Perfect Italiano from its latest #UglyPerfect campaign, celebrating the gooey, overflowing, cheesy dishes


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