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Skillet Kale Crunch Frittata

  • Time:

    30-45 MIN

  • Difficulty:


  • Serves:


Sparkling Blackberry Mint Lemonade

Our lemonade is a customer favorite. Turns out, it's also the perfect base for making your own herbal infusions at home.

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  • 1 Chick-fil-A Kale Crunch Side salad, without almonds

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  • 8 Chick-fil-A Grilled Nuggets, diced
  • 2 tbsp + 1 tsp canola or vegetable oil, divided
  • 1 cup yellow onion, diced 
  • 1 tsp minced garlic
  • 4 oz baby bella mushrooms, diced
  • 8 large eggs
  • ⅓ cup heavy cream
  • 1 ½ cups brown rice, cooked and cooled
  • ½ tsp kosher salt, ¼ tsp ground black pepper
  • 1 cup shredded Swiss cheese



    1. Move oven rack to lower ⅓ and preheat oven to 450°F.
    2. In a small skillet, heat 1 tsp of oil over medium heat.
    3. Sauté onions for 3 minutes. Add mushrooms and sauté 3 minutes. Add garlic and sauté 1 minute. Remove from heat.
    4. In a large bowl, whisk together eggs, cream, salt and pepper.
    5. Fold in sautéed vegetables, diced chicken and kale salad.
    6. Using a brush or paper towel, generously apply 2 tbsp of oil to the bottom and inside edges of a 10” cast iron pan.
    7. Press cooked rice into the pan and sprinkle with ½ cup of Swiss cheese.
    8. FOR A CRISPER CRUST: bake for 10 minutes before adding filling.
    9. Carefully remove from oven and pour in the egg mixture, using a spatula or fork to gently distribute chicken and vegetables evenly.
    10.  Top with remaining cheese and bake 15-20 minutes.
    11.  Serve immediately.

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