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Mrs. Ruth's Roasted Tomato Frittata

Mrs. Ruth's Roasted Tomato Frittata

Some mornings call for something a little extra. This frittata brings together smoky bacon, tender shredded chicken, creamy blue cheese, and fresh avocado — all anchored by a generous spoonful of Mrs. Ruth's Roasted Tomato Chutney spooned right over the top. It's the kind of brunch dish that looks impressive, serves a crowd, and comes together in just 35 minutes.

Recipe Details

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 8

Ingredients

  • 1 cup Mrs. Ruth's Roasted Tomato Chutney
  • 1 avocado, diced
  • 1 cup cooked shredded chicken
  • ¼ cup crumbled cooked bacon
  • ¼ cup crumbled blue cheese
  • 1 tablespoon olive oil
  • ½ cup diced onion
  • 10 large eggs
  • ½ cup whole milk
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper

Directions

  1. Preheat oven to 350°F so it's ready when you transfer the skillet.
  2. Pre-cook the chicken and bacon. Shred the chicken and crumble the bacon. Set aside.
  3. Heat olive oil in a 10- or 12-inch oven-safe skillet over medium heat. Sauté onions until golden brown, about 5 minutes.
  4. In a medium bowl, whisk together eggs, milk, salt, and pepper until smooth and slightly frothy.
  5. Pour the egg mixture into the skillet with the onions. Add the shredded chicken, bacon, and blue cheese. Gently stir to combine.
  6. Cook on the stovetop for 2–3 minutes until the edges just begin to set, then transfer the skillet to the oven.
  7. Bake for 10–15 minutes until the center is just set and no longer jiggles. Do not overbake — the frittata should be light and barely golden, not browned.
  8. Remove from the oven. Top with Mrs. Ruth's Roasted Tomato Chutney and diced avocado. Serve directly from the skillet.

Tips & Notes

  • Don't overbake: Pull the frittata when the center is just set — it will continue to cook slightly from residual heat. Overbaking makes it rubbery.
  • Whisk well: Whisking the milk into the eggs thoroughly incorporates air for a lighter, custardy texture.
  • Use rotisserie chicken: Store-bought rotisserie chicken makes this even faster — just shred and go.
  • Make it ahead: Frittata keeps well in the fridge for up to 3 days. Reheat individual slices in a 300°F oven for 8–10 minutes.

Flavor Pairings We Love

  • Serve with: A simple arugula salad, crusty sourdough toast, or roasted potatoes
  • Top with: Extra Roasted Tomato Chutney on the side for dipping or drizzling
  • Try also: Swap blue cheese for feta or goat cheese for a milder, creamier finish
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