Neapolitan Chicken Frittata Bites Recipe


Difficulty LevelEasyHealth IndexAverage
MethodMain Ingredient


 Olive oil1⁄4 Cup (4 tbs) (Preferably Extra-Virgin)
 Leeks4 Cup (64 tbs), thinly sliced (White And Pale Green, Medium Pieces)
 Garlic3 Clove (15 gm), crushed through a press
 Crushed hot red pepper1⁄4 Teaspoon
 Slivered cooked chicken2 Cup (32 tbs)
 Frozen chopped spinach10 Ounce, thawed and squeezed dry
 Finely chopped prosciutto1⁄4 Cup (4 tbs)
 Chopped basil1⁄4 Cup (4 tbs)
 Salt3⁄4 Teaspoon
 Shredded mozzarella cheese4 Ounce (About 1 Cup)
 Grated parmesan cheese3 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2947 Calories from Fat 1782

% Daily Value*

Total Fat 200 g308.3%

Saturated Fat 62.8 g314.2%

Trans Fat 0 g

Cholesterol 2924.8 mg

Sodium 5000.4 mg208.3%

Total Carbohydrates 79 g26.5%

Dietary Fiber 13.1 g52.2%

Sugars 24.6 g

Protein 210 g419%

Vitamin A 742.8% Vitamin C 213.6%

Calcium 195.6% Iron 175.7%

*Based on a 2000 Calorie diet


1. Preheat oven to 375°F. Grease a 9xl3-inch baking dish. In a large frying pan, heat olive oil. Add leeks and cook over medium-low heat, stirring often, until softened, about 5 minutes. Add garlic and hot pepper and cook 2 minutes. Stir in chicken, spinach, prosciutto, and basil. Spread mixture in baking dish.
2. In a large bowl, whisk together eggs and salt. Pour over chicken mixture in baking dish. In a small bowl, toss together cheeses and sprinkle over eggs.
3. Bake 20 to 25 minutes, until frittata is pale golden and puffed. Let stand at least 15 minutes before cutting into l 1/2-inch squares. Serve warm or at room temperature.