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Chicken and Leek Frittata
with butterhead lettuce salad with citrus

Active: 35 Total: 35

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



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


  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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  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!



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