This Hearty Chicken, Potato & Mushroom Frittata Bake is the ultimate one-dish meal that combines tender chicken, sautéed vegetables, and creamy eggs into a golden, cheesy bake. Inspired by classic Italian frittatas and Spanish tortillas, it layers thinly sliced potatoes, onions, peppers, mushrooms, and carrots under a savory custard of eggs and cream, then melts mozzarella on top for an irresistible crust. Whether you serve it for breakfast, brunch, lunch, or dinner, this versatile bake delivers comfort, nutrition, and flavor in every bite. Perfect for family meals, potlucks, or meal prep, it’s as easy to scale up for a crowd as it is to enjoy solo.
Cooking Time
Preparation Time: 20 minutes
Sautéing & Assembly: 15 minutes
Baking Time: 35–40 minutes
Total Time: Approximately 1 hour 15 minutes
Ingredients
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3 large eggs
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1 tsp fine salt, plus ½ tsp for seasoning vegetables
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Freshly ground black pepper, to taste
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100 ml (⅓ cup +1 tbsp) heavy cream (20% fat)
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2 medium potatoes (about 400 g), peeled and thinly sliced (3 mm thick)
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1 medium yellow onion, thinly sliced
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2 tbsp extra-virgin olive oil
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2 cloves garlic, minced
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1 medium bell pepper (any color), diced
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150 g (1/3 lb) mushrooms (button, cremini, or mixed), sliced
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1 medium carrot, peeled and julienned
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1 chicken breast fillet (about 200 g), cooked and diced
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½ tsp smoked paprika powder
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½ tsp dried garlic powder
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2 spring onion feathers (green onion stalks), thinly sliced
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1 medium tomato, diced
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85 g (3 oz) mozzarella cheese, grated
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1 clove garlic, minced (for sauce)
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3 tbsp plain natural yogurt (for garnish)
Step-by-Step Cooking Directions
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Preheat & Prepare Bakeware
Preheat your oven to 180 °C (360 °F). Lightly grease a 20×20 cm (8×8 in) or similar-sized casserole dish with olive oil. -
Parboil Potatoes
Bring a medium pot of salted water to a boil. Add the sliced potatoes and cook 3–4 minutes—just until they begin to soften. Drain and pat dry with paper towels to remove excess moisture. -
Sauté Vegetables & Chicken
In a large skillet over medium heat, warm 1 tbsp olive oil. Add diced onion, minced garlic, and julienned carrot. Sauté 3–4 minutes until onions turn translucent. Stir in bell pepper and sliced mushrooms. Season with ½ tsp salt, pepper, smoked paprika, and dried garlic powder. Cook 4–5 minutes more until peppers soften and mushrooms release moisture. Add diced cooked chicken; toss to combine and heat through. Remove from heat. -
Layer the Bake
Arrange half of the parboiled potato slices in an even layer on the bottom of the prepared dish. Spoon half of the vegetable–chicken mixture over the potatoes. Scatter half of the sliced spring onion and diced tomato across the layer. Repeat with remaining potatoes, vegetable mixture, onions, and tomato. Drizzle 1 tbsp olive oil over the final layer. -
Whisk the Egg Custard
In a mixing bowl, whisk the eggs, cream, 1 tsp salt, and a good grind of black pepper until fully blended and slightly frothy. Pour the custard evenly over the layered ingredients, pressing gently so the liquid seeps between vegetables and potatoes. -
Add Cheese & Bake
Sprinkle the grated mozzarella uniformly over the top. Place the dish in the oven and bake 35–40 minutes, until the custard is set in the center (a knife inserted should come out clean) and the cheese is golden and bubbling. -
Rest & Serve
Remove from oven and let rest 5–10 minutes to allow the bake to firm up. Use a spatula to cut into squares or wedges. Serve warm, drizzling each portion with a dollop of natural yogurt and a sprinkle of fresh spring onion.
Nutritional Information (per serving; serves 4)
Calories: 380 kcal
Protein: 22 g
Carbohydrates: 32 g
– Fiber: 4 g
Fat: 18 g
– Saturated Fat: 7 g
Sugar: 4 g
Sodium: 620 mg
The Origins and Popularity of the Recipe
Frittatas trace back to 16th-century Italy as a simple egg-and-vegetable dish cooked in a pan and finished under heat. The Spanish tortilla (tortilla de patatas) is a potato-and-egg omelette popular nationwide. Combining these traditions with baked gratin techniques gives rise to the casserole format: layering, binding with custard, and topping with cheese. Home cooks worldwide embrace such bakes for their flexibility—anything from leftover meat to seasonal vegetables finds its way into the strata. Modern meal-prep trends fuel their popularity; bakes hold well and reheat beautifully.
Reasons Why You’ll Love the Recipe
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Versatile: Swap proteins and vegetables to suit your fridge.
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Make-Ahead: Assemble the night before and bake fresh in the morning.
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All-in-One: Protein, starch, veggies, and dairy in a single dish.
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Kid-Friendly: Mild spices and cheesy top appeal to young eaters.
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Leftover Magic: Turns cold into delicious reheated portions.
Health Benefits
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Eggs & Cream: Deliver high-quality protein and fat-soluble vitamins A, D, E, and K.
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Potatoes: Provide fiber, potassium, and vitamin C for heart and immune health.
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Vegetables: Mushrooms, peppers, carrots, and onions supply antioxidants, vitamins, and minerals.
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Chicken: Lean protein supports muscle maintenance and satiety.
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Yogurt Topping: Adds probiotics for gut health and a tangy contrast.
Serving Suggestions
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Side Salad: A crisp green salad or tomato–cucumber salad dressed with lemon and olive oil.
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Bread: Warm crusty rolls or garlic bread to soak up any juices.
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Sauces: Serve with salsa verde or hot sauce for contrast.
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Beverages: Pair with a light white wine (Pinot Grigio) or iced herbal tea.
Common Mistakes to Avoid
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Overcrowding Layers: Ensure potatoes and vegetables are in a single layer for even cooking.
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Underseasoning: Layer salt and pepper between strata; taste sautéed veggies before assembly.
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Skipping Rest Time: Allow 5–10 minutes off heat for cleaner slices and safer serving.
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High Heat Finish: If cheese browns too quickly, tent loosely with foil.
Pairing Recommendations
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Wine: Chardonnay or light red (Pinot Noir) complements the creamy texture.
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Beer: Belgian witbier or pilsner refreshes the palate.
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Non-Alcoholic: Sparkling apple cider or chilled lemonade balances savory richness.
Cooking Tips
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Uniform Slicing: Use a mandoline or very sharp knife for consistent potato thickness.
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Protein Variations: Substitute diced ham, cooked sausage, or tofu for chicken.
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Make Vegan: Replace eggs and cream with chickpea flour batter and dairy-free cheese; use plant-based yogurt.
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Cheese Mix: Combine mozzarella with grated Parmesan or Gruyère for depth.
Similar Recipes to Try
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Spanish Tortilla: Potatoes, onion, and eggs cooked in one pan and flipped to finish.
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Vegetable Strata: Layers of bread, egg custard, and seasonal veggies for breakfast.
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Crustless Quiche Lorraine: Bacon, cheese, and custard baked without pastry shell.
Variations to Try
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Mexican Twist: Add diced jalapeño, corn, black beans, and pepper jack cheese; top with cilantro and salsa.
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Mediterranean Style: Use spinach, artichoke hearts, feta cheese, and dried oregano.
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Autumn Harvest: Swap mushrooms for roasted butternut squash and sage; top with fontina cheese.
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Herb-Infused: Stir fresh thyme, rosemary, or basil into the custard.
Ingredient Spotlight
Smoked Paprika & Dry Garlic
Smoked paprika adds a subtle smokiness without heat, deepening the savory layers, while garlic powder intensifies the allium flavor. Both distribute evenly in dry seasoning, ensuring every bite echoes the warm aroma of roasted vegetables and meat.
Conclusion
This Hearty Chicken, Potato & Mushroom Frittata Bake embodies comfort and convenience in one dish. With its layers of tender potatoes, sautéed vegetables, juicy chicken, and silky egg custard topped with gooey cheese, it satisfies diverse tastes and occasions. Easy to assemble, endlessly adaptable, and delightful served warm or cold, it will quickly become a favorite in your recipe collection. Gather loved ones, slice generous wedges, and savor the wholesome flavors of this all-in-one bake.
FAQ
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Can I prepare this casserole ahead of time?
Yes—assemble, cover, and refrigerate up to 24 hours before baking. Add 5–10 minutes to bake time. -
What’s the best way to reheat leftovers?
Reheat individual slices in a 180 °C oven for 8–10 minutes or microwave until warmed through. -
Can I use sweet potatoes?
Yes—swap half or all of the potatoes for thinly sliced sweet potatoes; bake slightly longer if needed. -
Is this dish gluten-free?
Naturally gluten-free if all seasonings and cheese are certified GF. -
How do I prevent soggy vegetables?
Sauté mushrooms and bell peppers until excess moisture evaporates before layering. -
Can I freeze portions?
Freeze cooled, sliced portions in airtight containers; thaw overnight and reheat in the oven. -
What cheese melts best?
Mozzarella for stretch; combine with Gruyère or fontina for flavor complexity. -
How can I make it spicier?
Add ½ tsp chili flakes to the custard or fold in diced jalapeños during sauté. -
Can I omit the chicken?
Yes—replace with extra mushrooms, tofu, or skip for a vegetarian bake. -
Why add nutmeg?
A pinch of nutmeg in egg custard rounds out flavors, adding warmth and depth often used in creamy vegetable bakes.