Chicken and greens frittata hides a whole garden inside a golden, oven-finished bake. Kale, spinach, collard greens, Swiss chard, and cauliflower purée with tender chicken into a smooth, savory mixture that bakes until lightly crisp on top. 17g protein and 4.1g net carbs per serving — healthy eating at its most satisfying.
Chicken and Greens Frittata
(Total Time: 45 MIN| Serves: 4)
Ingredients:
1 cup (240 ml) kale, chopped
1 cup (240 ml) spinach, chopped
1 cup (240 ml) collard greens, chopped
1 cup (240 ml) Swiss chard, chopped
¼ cup fresh parsley leaves, chopped
2 cups cauliflower, chopped
7 oz (198.5 g) boneless and skinless chicken breast, chopped into bite-sized pieces
4 tbsp (60 ml) olive oil
2 tbsp butter
3 cups (720 ml) chicken stock
Spices:
1 tsp (5 ml) sea salt
¼ tsp black pepper, freshly ground
Directions:
- Rinse the greens thoroughly under cold running water and drain in a large colander. Using a sharp knife, chop the vegetables and set aside.
- Plug in the instant pot and place the cauliflower at the bottom of the stainless steel insert. Pour in enough water to cover and seal the lid. Set the steam release handle and press the ‘’Manual’’ button. Set the timer for 9 minutes on high pressure.
- When done, perform a quick release and open the lid. Drain the cauliflower and chill for a while. Transfer to a food processor and process until smooth. Set aside.
- Now, press the ‘’Sauté’’ button and grease the inner pot with olive oil. Add chicken breast and sprinkle with some salt and pepper. Briefly brown, for 4-5 minutes, stirring constantly. Pour in the stock and add vegetables. Seal the lid again and set the steam release handle to the ‘Sealing’ position.
- Press the ‘’Manual’’ button and set the timer for 8 minutes on high pressure. When done, perform a quick release and open the lid. Chill for a while.
- Meanwhile, preheat the oven to 400 degrees. Grease a 7-inch round ban with butter and set aside.
- Remove the meat and greens from the pot and transfer to a food processor. Process until smooth. Stir in the cauliflower and transfer to the prepared pan.
- Bake for 15 minutes, or until lightly golden and crispy on top. Serve immediately.
Per Serving(Calories 282 | Total Fats 21.9g | Net Carbs: 4.1g | Protein 17.2g |Fiber: 2.3g)
Pro Tips
- Process the cauliflower separately until smooth first, then combine — even texture is what makes this frittata slice cleanly.
- Brown the chicken briefly (4–5 minutes, stirring constantly) before the stock and greens go in; it keeps the meat flavorful rather than boiled.
- Chill the chicken and greens mixture before processing — hot mixture purées gummy instead of smooth.
- The final 15-minute bake at 400°F is what gives the top its golden, slightly crispy finish — don't pull it early.
Frequently Asked Questions
Can I use leftover chicken?
Yes — skip the browning step and add cooked chicken with the stock. It's a great way to use up a roast chicken.
Is this frittata keto?
At 4.1g net carbs with 17.2g protein per serving, it fits comfortably into keto and low-carb days.
Which greens work best?
The four-green mix (kale, spinach, collards, Swiss chard) is the recipe's point — each brings a different texture and depth.
How do I store leftovers?
Refrigerate up to 4 days and reheat in the oven to bring back the crisp top.
Recipe Card
Ingredients
Method
- Rinse the greens thoroughly under cold running water and drain in a large colander.
- Using a sharp knife, chop the vegetables and set aside.
- Plug in the instant pot and place the cauliflower at the bottom of the stainless steel insert.
- Pour in enough water to cover and seal the lid.
- Set the steam release handle and press the ‘’Manual’’ button.
- Set the timer for 9 minutes on high pressure.
- When done, perform a quick release and open the lid.
- Drain the cauliflower and chill for a while.
- Transfer to a food processor and process until smooth.
- Set aside.
- Now, press the ‘’Sauté’’ button and grease the inner pot with olive oil.
- Add chicken breast and sprinkle with some salt and pepper. Briefly brown, for 4-5 minutes, stirring constantly.
- Pour in the stock and add vegetables. Seal the lid again and set the steam release handle to the ‘Sealing’ position.
- Press the ‘’Manual’’ button and set the timer for 8 minutes on high pressure.
- When done, perform a quick release and open the lid.
- Chill for a while.
- Meanwhile, preheat the oven to 400 degrees.
- Grease a 7-inch round ban with butter and set aside.
- Remove the meat and greens from the pot and transfer to a food processor. Process until smooth.
- Stir in the cauliflower and transfer to the prepared pan.
- Bake for 15 minutes, or until lightly golden and crispy on top.
- Serve immediately. Per Serving(Calories 282 | Total Fats 21.9g | Net Carbs: 4.1g | Protein 17.2g |Fiber: 2.3g)
