Broccoli Frittata
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Broccoli Frittata
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An easy recipe for a healthy broccoli frittata with chicken, red peppers, and plenty of melty cheddar cheese. Perfect for Sunday brunch!
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Ingredients
- 6 ounces chicken breast diced or shredded (see notes for suggested recipes, cooked
- 1 tablespoon extra virgin olive oil
- 2 cups broccoli chopped, florets
- 1 large red bell pepper or orange, diced
- 3 green onions chopped
- 2 cloves garlic minced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper ground
- 8 large egg
- ½ cup cheddar cheese freshly grated, sharp
Instructions
- Place rack in the center of your oven and preheat oven to 350 degrees F. Lightly coat a 9-inch pie dish with cooking spray.
- If your chicken is not yet cooked: Cook and shred chicken.
- Heat the olive oil in a large skillet over medium heat. Add the broccoli and peppers and sauté until they are beginning to soften, about 5 minutes. Add the green onions, garlic, salt, and pepper and cook 1 additional minute. Remove from heat and set aside.
- In a large bowl, whisk together the eggs, then add cheese, chicken, and the vegetables from the skillet. Stir to combine, then pour into the prepared pie dish.
- Bake 40 minutes, until the center is nearly set and a toothpick inserted comes out clean. Remove and let sit 5 minutes then serve warm or at room temperature. The frittata will puff while baking, then settle a bit as it cools.
Notes
- A few of my favorite easy ways to prepare chicken breasts include this Crock Pot Shredded Chicken this Baked Chicken Breast, and this Grilled Chicken Breast.
- TO STORE: Leftover frittata will keep in an airtight container in the refrigerator for up to 5 days.
- TO REHEAT: Warm in an oven, preheated to 350 degrees F, until heated through. You may also microwave gently in a covered container until steaming.
Nutrition Information
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Serving
1(of 6)
Calories
223kcal
(11%)
Carbohydrates
5g
(2%)
Protein
21g
(42%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
5g
(25%)
Trans Fat
1g
(50%)
Cholesterol
282mg
(94%)
Potassium
349mg
(7%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
1565IU
(31%)
Vitamin C
63mg
(70%)
Calcium
132mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Serving | 1(of 6) | |
| Calories | 223kcal | 11% |
| Carbohydrates | 5g | 2% |
| Protein | 21g | 42% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 282mg | 94% |
| Potassium | 349mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1565IU | 31% |
| Vitamin C | 63mg | 70% |
| Calcium | 132mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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