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Chicken and Leek Frittata
with butterhead lettuce salad with citrus

Active: 35 min Total: 35 min
Using leftover chicken from last night's meal, this frittata comes together in a flash. Add a fresh, tart green salad on the side.
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Ingredients

Metric
Servings:
4
Chicken and Leek Frittata:
  • Leeks, large - 1, thinly sliced
  • Rotisserie chicken (leftover from Tuesday) - ~2 cups, shredded
  • Eggs - 6
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Oil, cooking - 1 Tbsp
Butterhead Lettuce Salad with Citrus:
  • Mustard, Dijon - 2 tsp
  • Mayonnaise - 2 tsp
  • Vinegar, rice - 1 Tbsp
  • Oil, olive - 2 Tbsp
  • Lettuce, butterhead - 1 small, leaves torn
  • Oranges, mandarins or clementines - 3, segments or slices
  • Sliced almonds - 1/4 cup

Nutrition Facts

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Prep

  1. Make vinaigrette - Whisk together mustard, mayonnaise and vinegar. Add olive oil, while whisking. (Can be done up to 5 days ahead)
  2. Leeks - Thinly slice leeks. (Can be done up to 3 days ahead)
  3. Chicken - Shred chicken leftover from Wednesday night’s meal.
  4. Eggs - Whisk eggs with salt and black pepper.

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Make

  1. Heat oven to 425F / 218C.
  2. Heat 9” to 10” (22.5 to 25cm) skillet over medium heat (skillet size is based on 4 servings - you may need a smaller or larger skillet if you're customizing). Add cooking oil and then leeks with a pinch of salt. Saute until leeks are tender, 3 to 4 minutes. Stir in chicken.
  3. Pour egg mixture over the veggies. Stir until all ingredients are evenly distributed. Transfer to the oven and bake for 20 to 25 minutes, until a knife comes out clean.
  4. While frittata cooks, tear lettuce and slice oranges. Toss with half the vinaigrette and continue adding vinaigrette until dressed to your liking. Top salad with sliced almonds.
  5. Slice frittata and serve with salad on the side. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (76)
Gluten-free (6)
Paleo (6)
Vegetarian (17)

36 reviews

My 5 year old loved these as did the rest of us. I’ve made them many times.

By: Amanda
Posted: Jan 31, 2019
Diet: Original
0 Helpful

Easy and delicious - froze down a bunch to use at another time.

By: Namrita
Posted: Jan 14, 2019
Diet: Original
0 Helpful

Easy and pretty tasty. Not over the moon delicious, but a solid weekday meal choice. Made 4 servings for 2 people and ate leftovers for lunch this week. Good to serve with extra salsa and guacamole. Didn't care much for the salad as a side - dressing was a bit bitter and flavors just didn't really compliment the burrito

By: Christine
Posted: Mar 07, 2018
Diet: Original
0 Helpful

Easy, flexible, and a good use of left-overs. I didn't have beans but did have corn, so subbed that. Next time, I'd probably add kale or spinach to up the veggies. Agree that this could be spicier. My gluten-free tortillas broke when bent (despite nuking them for 20 seconds), so I turned this into baked quesadillas, which worked fine!

By: Sarah
Posted: Feb 21, 2018
Diet: Gluten-free
0 Helpful

Delicious and easy!

By: Jenna
Posted: Feb 18, 2018
Diet: Original
0 Helpful

Might be I'm bad with tortillas, but this was a tasty mess.

By: Isabelle
Posted: Feb 14, 2018
Diet: Gluten-free
0 Helpful