Ingredients
6 large eggs
1 cup cooked chicken breast, diced or shredded
¾ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
¼ cup milk or cream
½ cup roasted red peppers, chopped
½ cup fresh spinach, chopped (optional)
½ teaspoon Italian seasoning
Salt and pepper to taste
1 tablespoon olive oil or butter
Instructions
Preheat your oven to 375°F (190°C).
In a bowl, whisk together eggs, milk, Italian seasoning, salt, and pepper.
Heat olive oil in an oven-safe skillet over medium heat.
Sauté chicken, red peppers, and spinach for 2–3 minutes until softened.
Pour the egg mixture evenly into the skillet.
Sprinkle mozzarella and Parmesan cheese over the top.
Cook on the stove for 4–5 minutes, until the edges begin to set.
Transfer the skillet to the oven and bake for 8–10 minutes until golden and fully set.
Let rest 2 minutes, then slice and serve.
Notes
You can swap the chicken with rotisserie for a faster version.
Make it vegetarian by using mushrooms or zucchini instead of chicken.
Store leftovers in the fridge for 4 days or freeze for up to 2 months.
Reheat in a toaster oven or microwave on low power to avoid drying out.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Brunch, Lunch, Dinner
- Method: Baked
- Cuisine: Italian-American