Chicken Frittata

Chicken Frittata

Prep 30 minutes | Cook 25 minutes | Total 55 minutes
10 servings


  1. 4 cups peeled/diced potatoes or 2 cans potatoes, drained, rinsed and diced
  2. 1 cup self-rising flour*
  3. 1 tablespoon buttery spread
  4. 2 teaspoons garlic, crushed
  5. onions, diced
  6. 2 cups skim or one percent milk
  7. 3/4 cup egg mix (no water added)
  8. 1 cup fresh zucchini, chopped
  9. 1 cup sliced mushrooms
  10. 1 cup cheese
  11. 1 cup cooked boneless chicken, diced or 1 can chicken, drained


Preheat oven to 350°
  1. Place potatoes in a medium saucepan with enough water to cover. 
  2. Bring to boil, and cook 10 minutes, or until tender but firm, drain.
  3. Melt buttery spread in a medium skillet over medium heat. Sauté garlic and onions until tender.
  4. In a small mixing bowl, mix the flour, milk and egg mixture.
  5. In a medium mixing bowl, mix potatoes, garlic and onions, flour mixture, zucchini, mushrooms, cheese and chicken.
  6. Transfer to a baking dish.
  7. Bake for 25 minutes until the top is lightly browned.
*If you don't have self-rising flour in your pantry, you can substitute the following:
1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Mix together to make self-rising flour for this recipe.

You can substitute zucchini and mushrooms with fresh commodity vegetables.

"We made recipe substitutions using commodity foods and didn't need many store-bought items."

Nutrition Information

Calories: 300
Fat: 11 g
Cholesterol: 215 mg
Sodium: 640 mg
Carbohydrate: 30 g
Dietary fiber: 2 g
Protein: 20 g