Chicken & Broccoli "Primavera" Frittata

Chicken & Broccoli "Primavera" Frittata ingredients

• 8 large eggs
• 1/4 cup milk (whole or 2%)
• 8 oz cooked chicken breast
• 1.5 cups broccoli florets
• 1/2 yellow onion
• 2 garlic clove
• 1 tbsp olive oil
• 1/4 cup Parmesan cheese
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper

How to make Chicken & Broccoli "Primavera" Frittata

1. Preheat your oven to 375°F (190°C) and ensure you have an oven-safe 10-inch non-stick skillet ready for cooking.
2. Dice the cooked chicken breast into 1/2-inch pieces, chop the broccoli florets into small, bite-sized pieces, finely dice the yellow onion, and mince the garlic cloves.
3. Bring a small pot of salted water to a boil. Add the 1.5 cups of broccoli florets and blanch for 2-3 minutes, or until bright green and slightly tender-crisp. Drain well and set aside.
4. Heat 1 tablespoon of olive oil in the oven-safe skillet over medium heat. Add the diced yellow onion and sauté for 3-4 minutes until softened and translucent.
5. Stir in the 2 minced garlic cloves and cook for another minute until fragrant. Add the diced 8 ounces of cooked chicken breast and the blanched broccoli florets to the skillet, stirring to combine for about 2 minutes.
6. In a medium bowl, whisk together the 8 large eggs, 1/4 cup of milk, 1/4 cup of grated Parmesan cheese, 1 teaspoon of Italian seasoning, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined and slightly frothy.
7. Pour the egg mixture evenly over the chicken and vegetable mixture in the skillet. Let it cook undisturbed on the stovetop for 1-2 minutes until the edges begin to set.
8. Carefully transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the frittata is puffed, set in the center, and lightly golden brown on top. A knife inserted into the center should come out clean.
9. Remove the frittata from the oven and let it rest for 5 minutes before slicing it into 4 equal wedges. Serve warm directly from the skillet or transferred to plates.

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