Chicken Tikka Masala Frittata

4.87 from 23 votes

Chicken Tikka Masala Frittata

Craving pizza without all the carbs? Try making a pizza frittata like this delicious chicken tikka masala frittata — no high-carb crust in sight!

Prep Time10 mins

Cook Time10 mins

Resting Time5 mins

Total Time25 mins

Course: Breakfast, Brunch, Main Dishes

Cuisine: Indian

Diet: Diabetic

Keyword: frittata, indian frittata, pizza frittata

Servings:

Calories: 289kcal

Author: Diabetic Foodie

Ingredients

6 large eggs
⅛ teaspoon freshly ground black pepper
1 tablespoon olive oil
½ cup onion (diced)
½ cup green bell pepper or banana pepper (diced)
5 ounces chicken breast (cooked and shredded)
3 ounces shredded mozzarella
½ cup tikka masala sauce

US Customary - Metric

Instructions

Place an oven rack about 6 inches from heat and preheat the broiler.
In a medium bowl, whisk the eggs with the pepper until well-combined, then set aside.
In an 8-inch ovenproof skillet, heat the oil over medium heat. Once hot, add the onions and peppers, then cook for 3 to 5 minutes, stirring frequently, until the vegetables have softened.
Stir in the chicken, then pour in the eggs. Tilt the pan to distribute the eggs evenly.
As the eggs begin to set on the bottom, use a spatula to lift the mixture and tilt the pan so the uncooked portion can flow underneath.
When the eggs are about halfway cooked, sprinkle the mozzarella on top and spoon on the sauce. Remove from heat.
Place the skillet in the oven and broil until the top is set, the eggs are cooked, and the cheese has melted, about 5 minutes.
Remove from the broiler and let the frittata sit for at least 5 minutes before slicing.

Notes

This recipe is for 4 servings. If you slice the frittata into quarters, each slice will be one serving.

This same method for making a frittata can be used with any combination of flavors.

Store leftover slices covered in the refrigerator for 3-4 days. You can enjoy them chilled, let them come temperature, or gently rewarm them in the oven or microwave.

Nutrition