Mushroom Chicken Frittata

by Editorial Staff

Summary

Prep Time	15 mins
Cook Time	10 mins
Total Time	25 mins
Course	Main Course
Cuisine	European
Servings (Default: 5)

Ingredients

1 tablespoon oil
3 spring onions, cut into rings
200 g mushrooms, thinly sliced
1 medium tomato (s), finely diced
450 g chicken, coarsely chopped rilled chicken
2 tablespoon parsley, roughly chopped
6 egg (s), lightly beaten
250 g cheddar cheese, coarsely rated or cheese your choice

Instructions

Heat the oil in a pan and fry the spring onions and mushrooms in it. Add the tomato and cook until almost all of the liquid has evaporated. Stir in the chicken and parsley. Pour the eggs over the mixture, sprinkle with the cheese and let everything set over a low heat. Place the frittata under the grill until the cheese is melted and lightly browned.
A mixed salad goes well with it.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.