Mediterranean Chicken Pasta Frittata Recipes

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SHEET PAN MEDITERRANEAN FRITTATA



Sheet Pan Mediterranean Frittata image

This veggie-forward sheet pan frittata has tons of Mediterranean flavor, thanks to garlicky chicken sausage, briny feta, and fresh dill. It's a cheap and easy meal that's fit for company whether served as a weeknight dinner or weekend breakfast. Easy to make with minimal clean up, I would make this over omelets any day! Serve with buttered toast.

Provided by NicoleMcmom

Categories     Frittata

Time 45m

Yield 8

Number Of Ingredients 11

1 (12 ounce) package chicken sausage, sliced in 1/2-inch rounds
1 ½ cups sliced zucchini
1 cup grape tomatoes, halved
½ cup diced red onion
1 tablespoon olive oil
12 large eggs
1 cup milk
¾ teaspoon kosher salt
½ teaspoon ground black pepper
¼ cup crumbled feta cheese
1 tablespoon chopped fresh dill

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place sausage, zucchini, grape tomatoes, and red onion on a rimmed baking sheet. Drizzle with olive oil and toss to combine. Spread into a single layer.
  • Roast in the preheated oven until browned around the edges, about 7 minutes.
  • Remove sausage mixture from the oven and reduce heat to 375 degrees F (190 degrees C).
  • Whisk eggs, milk, salt, and pepper together in a bowl. Pour evenly over the sausage mixture and sprinkle feta cheese over top.
  • Return to the oven and bake until eggs are set, 17 to 20 minutes.
  • Sprinkle with dill and serve.

Nutrition Facts : Calories 239 calories, Carbohydrate 6.6 g, Cholesterol 315.1 mg, Fat 15.3 g, Fiber 0.7 g, Protein 18.2 g, SaturatedFat 5.3 g, Sodium 770.6 mg, Sugar 3.9 g

MEDITERRANEAN CHICKEN PASTA



Mediterranean Chicken Pasta image

For special days, I make this cheesy pasta bake loaded with chicken and all sorts of veggies. Want a vegetarian version? Use vegetable stock and garbanzo beans. -Liz Bellville, Havelock, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 18

1 package (12 ounces) uncooked tricolor spiral pasta
2 tablespoons olive oil, divided
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 large sweet red pepper, chopped
1 medium onion, chopped
3 garlic cloves, peeled and thinly sliced
1 cup white wine or reduced-sodium chicken broth
1/4 cup julienned soft sun-dried tomatoes (not packed in oil)
1 teaspoon dried basil
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (14 ounces) water-packed quartered artichoke hearts, drained
1 package (6 ounces) fresh baby spinach
1 cup (4 ounces) crumbled feta cheese
Thinly sliced fresh basil leaves and shaved Parmesan cheese, optional

Steps:

  • Cook pasta according to package directions. In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 4-6 minutes or until no longer pink. Remove from pot., In same pot, heat remaining oil over medium heat. Add red pepper and onion; cook and stir 4-5 minutes or until onion is tender. Add garlic; cook 1 minute longer. Add wine, sun-dried tomatoes and seasonings; bring to a boil. Reduce heat; simmer 5 minutes, stirring to loosen browned bits from pot., Add broth and artichoke hearts; return to a boil. Stir in spinach and chicken; cook just until spinach is wilted., Drain pasta; stir into chicken mixture. Stir in feta cheese. If desired, top servings with basil and Parmesan cheese.

Nutrition Facts : Calories 357 calories, Fat 8g fat (2g saturated fat), Cholesterol 39mg cholesterol, Sodium 609mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 4g fiber), Protein 23g protein. Diabetic Exchanges

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