Chicken Frittata

Prep Time: 20 min
Cook Time: 45 min
Serves: 6

This healthy frittata gets its rich creaminess from the ricotta cheese and peppery flavours from the red peppers and baby arugula. It’s the perfect dish to serve at your next brunch!


8 eggs
1 tsp (5 mL) salt
1 tsp (5 mL) black pepper
1/2 cup (125 mL) ricotta cheese
2 tbsp (30 mL) butter
1/2 cup (125 mL) shallots, diced
1 red pepper, diced
5 oz (145 g) baby arugula
4 cups (1 L) cooked chicken, diced
1/4 cup (60 mL) Parmesan cheese, grated


1 Preheat oven to 350°F (175°C).
2 In medium bowl, whisk eggs. Season with salt and pepper. Add ricotta cheese and stir, leaving cheese in small chunks.
3 In 12-inch non-stick frying pan, melt butter over medium heat. Add shallots and sauté 4 – 5 minutes until softened. Add red peppers and sauté 4 minutes. Add one half of arugula and cook to wilt, turning with tongs. Add remaining arugula and wilt in same manner. Stir in chicken to combine with vegetables.
4 Pour egg mixture into pan with vegetables and chicken. Sprinkle with Parmesan cheese. Cook over medium heat for about 10 minutes, or until edges of frittata are set.
5 Place pan in oven and bake for 20 minutes. Remove frittata and allow it to rest for 5 minutes before slicing and serving.