“Leftovers” Hearty Breakfast Frittata

Ingredients

• 1egg
• 3egg whites
• 85 g (3 oz)leftover cooked chicken breast, pulled into pieces
• 30 ml (2 tbsp)reduced-fat mozzarella
• 142 g (5 oz)leftover roasted red potatoes
• 15 g (½ cup)fresh spinach, chopped
• 50 g (⅓ cup)red bell pepper, chopped
• 2.5 ml (½ tsp)oregano
• 15 ml (1 tbsp)minced garlic
• A pinchsea salt
• A pinchpepper
• As neededcoconut oil spray

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F).

2. 2

   Beat the eggs

   In a bowl, beat the egg and egg whites with the oregano, garlic, sea salt and pepper.

3. 3

   Prepare the skillet

   Coat a cast-iron skillet with coconut oil spray. Add the leftover chicken, potatoes, spinach and red pepper.

4. 4

   Add the egg

   Pour the egg mixture over the chicken, potatoes and vegetables, then scatter the mozzarella on top.

5. 5

   Bake until set

   Bake for about 25 minutes, or until the egg is fully cooked and no longer runny. If using tomatoes, allow for extra cooking time because their moisture can leave the eggs runny; pat them dry with kitchen paper first or use sun-dried tomatoes.

6. 6

   Serve the frittata

   Enjoy.

What is a leftover frittata?

A frittata is an Italian-style egg dish cooked with fillings and served in wedges, though versions are now made in many cuisines. This one uses cooked chicken, roasted potatoes and vegetables, making it a useful way to bring assorted leftovers together.

Chicken and egg make it substantial, while spinach and red pepper add colour and freshness. Baking the mixture in a skillet keeps the method straightforward.

Nutrition and macros by portion

The nutrition label shows one serving as written: 420 calories, 50g protein, 30g carbs, 10g fat.

The eggs and chicken provide most of the protein, while the potatoes and vegetables contribute carbohydrates. The egg yolk, mozzarella and coconut oil spray contribute fat. For a more balanced plate, serve the frittata with fruit or a simple salad.

Choosing the leftovers

Cooked chicken: Pull it into small pieces so it is easy to distribute through the frittata and warms through evenly.

Roasted potatoes: Use cooked potatoes as listed; they add a soft, filling centre without needing extra cooking in the pan.

Vegetables: Chop the spinach and pepper so they sit neatly in the egg mixture. Keep watery additions, such as fresh tomatoes, in mind because they can delay setting.

Getting the egg mixture right

Whole egg and whites: Beat them together with the seasonings until combined, rather than leaving streaks of white and yolk.

Seasoning: Garlic, oregano, salt and pepper flavour the mixture before it goes into the skillet. Distribute them well through the beaten eggs for an even result.

The skillet and oven

Oil the skillet: A light spray of coconut oil helps coat the cast-iron pan before the fillings go in.

Even layers: Spread the chicken, potatoes and vegetables across the skillet, then pour the egg over them. This helps each portion include a mix of fillings.

How to tell when it is cooked

The recipe calls for about 25 minutes at 200°C (400°F), but use the texture as your guide as well as the clock. The egg should be fully cooked and no longer runny.

Moisture matters: Tomatoes can release water as they bake and make the centre take longer to set. Dry them on kitchen paper before adding, or choose sun-dried tomatoes instead.

Serving the frittata

Serve it warm from the skillet once the egg is set. The chicken and potatoes make it a self-contained breakfast, while a simple side of fresh fruit or salad can add a fresh contrast.

Recipe notes & tips

• Cut the chicken and potatoes into similarly sized pieces so they are easy to portion.
• Use a cast-iron skillet that can go safely into the oven.
• Spread the fillings evenly before pouring in the egg mixture.
• Check that the centre is set and no longer runny before serving.
• Dry fresh tomatoes before adding them, or use sun-dried tomatoes as suggested in the method.

Variations

• Use other leftovers: Swap in cooked vegetables or meat you have on hand, keeping the same general method.
• Try a different cheese: Replace the mozzarella with another cheese that melts well.
• Add herbs: Use a different dried herb in place of the oregano.
• Use sun-dried tomatoes: Add them instead of fresh tomatoes to avoid introducing as much moisture.
• Change the vegetables: Use another chopped vegetable in place of the red pepper or spinach.

Common mistakes to avoid

• Adding wet tomatoes: Their moisture can leave the eggs runny; dry them on kitchen paper or use sun-dried tomatoes.
• Taking it out too soon: The centre may still be uncooked; bake until the egg is fully set.
• Uneven filling: Large or uneven pieces can make portions awkward; pull the chicken and distribute the fillings evenly.
• Skipping the skillet spray: The frittata may stick; coat the cast-iron skillet with coconut oil spray first.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat in the oven or microwave until hot throughout.

Frequently asked questions