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One-Pot Gnocchi Chicken Pot Pie (30-Min Comfort)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 33 reviews
  • Author: Elina
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

A delicious and nutritious veggie and goat cheese frittata packed with spinach, zucchini, tomato, and onion, cooked in a cast iron skillet and finished in the oven. Perfect for a healthy breakfast full of protein and vitamins.

Ingredients

Scale

Vegetables

  • 1 small yellow onion, diced
  • 1/2 zucchini, sliced
  • 1 small tomato, sliced
  • 1 cup baby spinach

Other Ingredients

  • 12 eggs, beaten
  • 4 ounces goat cheese, crumbled
  • Salt and pepper, to taste
  • Oil, for cooking

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) to prepare for finishing the frittata.
  2. Heat skillet and prepare vegetables: Add oil to a 12-inch cast iron skillet and heat it over medium heat. Slice and dice all the vegetables separately as directed.
  3. Cook onion and zucchini: Add the diced onion and sliced zucchini to the heated skillet. Cook them until the zucchini begins to soften, stirring occasionally.
  4. Add tomatoes: Once the zucchini starts to soften, add the sliced tomatoes to the skillet and reduce the heat slightly.
  5. Beat eggs and season: While the vegetables cook, beat the 12 eggs in a bowl and season with salt and pepper to taste.
  6. Add spinach and goat cheese: Stir the baby spinach into the skillet with the other vegetables briefly—just enough so it wilts lightly. Then sprinkle the crumbled goat cheese evenly on top without mixing it in.
  7. Pour eggs over vegetables: Slowly pour the beaten eggs over the vegetable and cheese mixture. Increase the heat to medium-high and cook without stirring until the edges and bottom start to set.
  8. Finish cooking in the oven: Transfer the skillet to the preheated oven and bake for 10 to 12 minutes, or until the eggs are completely firm and cooked through.
  9. Serve: Carefully remove the skillet from the oven and serve the frittata hot, sliced into portions.

Notes

  • Use a well-seasoned cast iron skillet to prevent sticking and ensure even cooking.
  • You can customize the frittata by using other vegetables or cheeses if desired.
  • The frittata is best served immediately but can be stored in the refrigerator for up to 2 days and reheated.
  • For extra flavor, add fresh herbs like basil or parsley before baking.
  • If you don’t have a cast iron skillet, an oven-safe non-stick skillet will also work.

Find it online: https://recipes.mbeams.com/one-pot-gnocchi-chicken-pot-pie-30-min-comfort/