Chicken Potato Frittata

    50 minutes

    A nice chicken and vegetable baked frittata - goes well with a salad for a light lunch or dinner. Enjoy!

    36 people made this

    Serves: 8 

    • 4 large potatoes, peeled and diced
    • 1 tablespoon butter
    • 2 teaspoons diced garlic
    • 2 onions, diced
    • 1 cup (125g) self-raising flour
    • 2 cups (500ml) milk
    • 6 eggs
    • 1 cup chopped fresh broccoli
    • 1 cup sliced fresh mushrooms
    • 2 cups (250g) shredded sharp cheddar cheese
    • 1 cup cooked, diced boneless chicken breast

    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat oven to 180 degrees C.
    2. Place potatoes in a medium saucepan with enough water to cover. Bring to a boil and cook 10 minutes or until tender but firm; drain.
    3. Melt butter in a medium frypan over medium heat and saute garlic and onions until tender.
    4. In a small bowl mix the flour, milk and eggs.
    5. In a medium bowl, mix potatoes, garlic, onions, flour mixture, broccoli, mushrooms, cheddar cheese and chicken. Transfer to a medium baking dish.
    6. Bake 25 minutes in the preheated oven or until eggs are no longer runny and top is lightly browned.

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    Reviews and Ratings
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    Reviews in English (18)


    The flavor of this dish is good, I however had the same issue as other reviewers with the cook time. At 25 minutes it was not done so I added another 15. After the dish sat for 10 minutes while I served and got everyone to the table it was over cooked. I would recommend you undercook the dish slightly and let it sit.  -  01 Feb 2004  (Review from Allrecipes USA and Canada)


    I have made this recipe twice and it was excellent both times. Lighter than the usual egg and sausage breakfast casseroles. Ham and asparagus worked well in place of chicken and broccoli. One hint I would offer when making this for the first time: I found that the amount of food that goes into this dish didn't fit in a medium size mixing bowl or baking dish as suggested in the recipe. I used a large mixing bowl and a 9x13 baking pan.  -  31 Dec 2003  (Review from Allrecipes USA and Canada)


    Way too many eggs! It took a lot longer to cook than the recipe said. It was more like 50 minutes. It tasted ok (nothing special, a little bland, but eatable), but the preparation took so long it wasn't worth it.  -  06 Aug 2003  (Review from Allrecipes USA and Canada)