Paleo Chicken and Spinach Frittata is perfect for the quick summer time dinner. Delicious healthy and filling, what more could you want? Maybe a glass of white wine to wash it down with!
A protein-packed frittata loaded with chicken and greens—ideal for meal prep, lunches, or light dinners.
Paleo Chicken and Spinach Frittata
Course: MainCuisine: AustralianDifficulty: Easy
Servings
6
servingsPrep time
10
minutesCooking time
25
minutesCalories
285
kcalTotal time
35
minutes
Cook Mode
Keep the screen of your device on
Ingredients
1 tbsp olive oil
1 small brown onion, diced
2 garlic cloves, crushed
1 ½ cups cooked chicken breast, shredded
100 g baby spinach, roughly chopped
8 eggs
¼ cup coconut milk
Salt and pepper, to taste
Directions
- Preheat oven to 180°C (160°C fan-forced). Grease a 20cm oven-safe pie dish or baking tin.
- Heat olive oil in a frying pan over medium heat. Add onion and garlic, sauté until softened.
- Add chicken and spinach. Cook for 2–3 minutes until spinach wilts. Remove from heat.
- In a large bowl, whisk together eggs and coconut milk. Season with salt and pepper.
- Add the chicken mixture to the egg mixture and stir to combine.
- Pour into prepared dish and smooth the top.
- Bake for 25 minutes or until set in the centre and lightly golden on top.
- Cool slightly before slicing and serving.
Notes
- Great for breakfast, lunch or dinner.
- Can be frozen in portions and reheated.
- Swap chicken for turkey or smoked salmon for variety.
- Use a silicone muffin tray to make individual serves.
- Serve with salad or roasted veggies for a full meal.
Hi, thanks for bringing that up! It’s 160°C. Give us a min to rectify this oversight so it won’t confuse…