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.
Everything You Need To Know
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.
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!
More Leftover Roast Chicken Recipes
- Leftover chicken tagine
- Leftover chicken curry
- Leftover chicken tacos
- Leftover chicken fajitas
- Healthy coronation chicken
Leftover Roast Chicken Frittata
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
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.
Jane Welton
This looks scrummy, Helen, and I’ll be making it this weekend!
Helen
Always really tasty.
JM
I was looking for a frittata recipe and then I found this site. Very detailed and seems easy to follow. Surely my girls would love this. Thank you Dear.
Helen
Such an easy recipe to make, and very tasty too.
Lucy
This looks delicious Helen, I do love a frittata, it is such an easy meal. As an added bonus too I think the smart points might actually be even lower as chicken, eggs and vegetables are all now zero points (leaving only the oil and potatoes to point) – I’ll let you know when I’ve made it!
Helen
Always so easy and tasty, we do like a frittata. If the points are lower, that is even better.
Graeme
Yum! I love meals like this, so easy and really tasty. Great for those can’t be bothered days.
Helen
Perfect for those kinds of days, and satisfying too as an added bonus.
Kirsty
My kids love dishes like this. Ideal for a quick family meal and something you can make without the fuss.
Helen
Really easy for feeding a family.
Ellie D
I love leftover recipes. Nothing worse than just sandwiches. Your frittata looks really tasty.
Helen
I’d choose frittata over sandwiches.
Sally Potter
My Mum used to make things like this when I was younger, now I can actually call it a name. Always really tasty and filling.
Helen
A satifying meal.
Amanda
This is a nice use of leftover Sunday dinner stuff. We always have vegetables and chicken. I sometimes make something like bubble and squeak, but this would be a tasty alternative.
Helen
Bubble and squeak is delicious too, this is just like a different way of cooking it really.
Queenie
Frittata and Tortilla are delicious meals. So easy to make and adaptable too.
Helen
So good for using whatever you have in.
Tom H
I could eat this kind of thing any day of the week, really tasty and really easy. Ideal for a quick meal.
Helen
So easy to make, and always tasty.
Tammy
I’ve always called these kinds of dishes an omelette, but I can see the difference. It looks very nice.
Helen
This version is more of an Italian style frittata, a little different but similar.
Mandy
A good hearty meal made in no time. Great for feeding the family.
Helen
Perfect for a family meal.
Wendy M
I have some leftover ham, so this is a great idea for using it up. A really useful recipes. Bookmarked!
Helen
Ham would be delicious in this too, which is the recipe is so adaptable.
Sarah P
Just the sort of quick and tasty meal Mum used to be able to rustle up out of nowhere – always a family favourite.
Helen
Perfect for those go-to meals.
Dems Banjo
Hi Helen!
This idea of leftover roast chicken frittata sounds interesting, and really looks yummy.
I am surely going to give it a try, my kids will love it too. Thanks for sharing the recipe.
Helen
Perfect for a family meal.