A delicious use for leftover roast chicken: take a few minutes to make my tasty and easy leftover roast chicken frittata. Paleo and keto adaptable. Naturally gluten free.
Why make Leftover Roast Chicken Frittata?
Because it’s a great, and tasty way to enjoy leftover roast chicken , that’s not just heated up or used in a sandwich. It only takes a few minutes to make and needs very little chicken to feed four people.
As it includes red and green bell peppers, it’s more of an Italian-style frittata, rather than a Spanish tortilla which traditionally only has potatoes.
- Philly pesto leftover chicken pasta: delicous, and ready in minutes.
- My delicious recipe for chicken coleslaw with tahini and cranberry sauce dressing originally used leftover turkey, but it is every bit as good with chicken.
- Here are all my favourite leftover roast chicken recipes for fuss-free, quick and easy delicious mid week meals and more.
The great thing about frittatas is that they are so adaptable, I’ve used peppers here but you really can add any vegetables you like – spinach, chard, roasted pumpkin or squash, broccoli or cauliflower. Pack as many in as you can for that all important potion of extra veg.
Frittatas like this are great for picnics – they’re really delicious eaten cold, and travel really well.
How to make Leftover Roast Chicken Frittata
First, assemble the ingredients. This recipe will work equally well with leftover turkey, making it perfect for Christmas and Thanksgiving.
Slice and fry the peppers (and an optional sliced onion) in a glug of oil until they are turning golden,
Second, whisk the eggs briefly. Just enough to break the yolks and mix them in is fine.
Third, add the other ingredients: the chicken, potato, and peppers. (make this paleo and keto by leaving the potatoes out and adding extra non starchy veggies)
Fourth, mix all together, and season with salt and pepper.
Fifth, Pour into a frying pan, use a spatula to gently push the ingredients down so they are covered in the egg, and cook on a low heat for a few minutes until the bottom and the sides are cooked. If you look in the photo below you can see how the edge is cooked and is coming away from the side of the pan. Turn on your grill.
Sixth, When the bottom of the frittata is cooked, place the frying pan under the grill to cook the top, as it cooks it will puff up. Keep an eye on it, as you don’t want to overcook it or burn it. It’s done when just cooked all the way through – test with a knife.
Keep a very careful eye on the chicken frittata when it is under the grill or broiler! Most grills have hot spots and you will need to move the pan around for it to cook evenly. If your pan has a metal handle it will get hot. DO NOT forget and grab it. Yes I have done this and was quite badly burnt.
Finally, turn the frittata out onto a plate and enjoy!
How Long Will a Leftover Roast Chicken frittata keep?
This chicken frittata can be kept for 2 days in the fridge in a sealed container. Enjoy chilled from the fridge or allow it to come to room temperature before eating. Reheat in the microwave for 30 seconds at medium power.
How can I Adapt the Chicken Frittata Recipe?
There are SO many adaptions for this recipe, use different vegetables – any you cooked to serve with the original roast chicken would be be delicious, including sliced leftover roast potatoes.
Add some grated cheese for extra flavour and for a low carb version leave out the potatoes and add in extra chicken.
Can I Freeze Leftover Roast Chicken Frittata?
I really don’t recommend freezing a frittata. Its OK but they can come out a little soggy. Frittatas are so quick and easy to make there really is not need to freeze them – make them using leftover roast chicken which has been frozen!
Leftover Roast Chicken Frittata
- 1 red pepper
- 1 green pepper
- 1 medium onion (optional)
- 1 tbs olive oil
- 6 eggs
- 350 g potato (cooked)
- 200 g leftover roast chicken
- salt and pepper to taste
- Slice the onion and peppers in to thin strips. Add the olive oil to a deep (25cm / 10”) non stick pan and gently fry the peppers and onion until soft and starting to turn golden. Turn out onto a plate to cool. This can be done ahead of time, and then kept in the fridge in a covered container for a day.
- Meanwhile whisk the eggs and season with salt and pepper.
- Add the chicken, potatoes, and peppers to the egg. Stir together, and pour the mixture into the frying pan. Use a spatula to gently push the ingredients down so they are covered in the egg,
- Cook over a low heat for about 10 minutes until the bottom of the frittata is golden brown (lift and check with a spatula), and set. The top should still be liquid. As it cooks on the hob, heat up your grill.
- Cook the top half of the frittata under the grill for a further few minutes until puffed up and golden brown. The frittata should be cooked all the way through: you don’t want any of the egg to still be liquid. Check the middle with a knife.
- Turn the frittata out onto a serving plate, and enjoy! Serve with a crunchy green salad.
- Simply leave the potatoes out and add more chicken or non starch vegetables to make this paleo and keto
- This recipe is 8 Weight Watchers Smart Points per quarter frittata.
More Leftover Roast Chicken Recipes
- Leftover chicken tagine
- Leftover chicken curry
- Leftover chicken tacos
- Leftover chicken fajitas
- Healthy coronation chicken
If you like this recipe, then make my good old-fashioned leftover lamb stew next time you have some leftover lamb rather than chicken!
Or, if you do have leftover chicken, another option is my delicious leftover chicken curry.