Pollo e Fagioli Breakfast Frittata with Rosemary-Squash Ribbons and Broccolini Florets

Pollo e Fagioli Breakfast Frittata with Rosemary-Squash Ribbons and Broccolini Florets ingredients

• 1 medium butternut squash
• 1 bunch broccolini
• 2 tbsp olive oil
• 1 tbsp fresh rosemary
• 0.5 tsp garlic powder
• 0.5 tsp salt
• 0.25 tsp black pepper
• 15 oz canned cannellini beans
• 1.5 cups shredded cooked chicken
• 8 large eggs
• 0.5 cup whole milk
• 0.5 cup Parmesan cheese
• 0.5 cup mozzarella cheese
• 0.5 yellow onion
• 2 garlic cloves
• 1 tsp fresh thyme
• 0.25 tsp red pepper flakes
• 1 tbsp olive oil
• 0.75 tsp salt
• 0.5 tsp black pepper

How to make Pollo e Fagioli Breakfast Frittata with Rosemary-Squash Ribbons and Broccolini Florets

1. Preheat your oven to 400°F (200°C). Prepare a large rimmed baking sheet by lining it with parchment paper for easy cleanup.
2. Toss the butternut squash ribbons and trimmed broccolini florets with 2 tablespoons of olive oil, 1 tablespoon of chopped fresh rosemary, 0.5 teaspoon of garlic powder, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper on the prepared baking sheet. Spread them into a single layer and roast for 15-20 minutes, or until tender-crisp and lightly caramelized, stirring once halfway through.
3. While vegetables roast, heat 1 tablespoon of olive oil in a 10-inch oven-safe, non-stick skillet over medium heat. Add the diced yellow onion and cook for 3-5 minutes until softened and translucent.
4. Stir in the 2 minced garlic cloves, 1 teaspoon of chopped fresh thyme, and 0.25 teaspoon of red pepper flakes (if using). Cook for another minute until fragrant, being careful not to burn the garlic.
5. Add the rinsed and drained 15 oz canned cannellini beans to the skillet. Lightly mash about half of the beans with the back of a spoon to create a creamy texture, leaving the other half whole for texture. Stir in the 1.5 cups of shredded cooked chicken, 0.75 teaspoon of salt, and 0.5 teaspoon of black pepper, warming through for 2-3 minutes.
6. In a large bowl, whisk together the 8 large eggs, 0.5 cup of whole milk, 0.5 cup of grated Parmesan cheese, and 0.5 cup of shredded mozzarella cheese until well combined and frothy.
7. Pour the egg mixture evenly over the chicken and bean mixture in the skillet. Reduce the heat to low and let it cook undisturbed on the stovetop for 5-7 minutes, until the edges begin to set and pull away from the pan.
8. Arrange the roasted butternut squash ribbons and broccolini florets evenly over the top of the frittata, gently pressing them into the setting egg mixture.
9. Carefully transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is puffed, golden brown, and set in the center. A knife inserted into the center should come out clean.
10. Remove the frittata from the oven and let it rest in the skillet for 5 minutes before slicing into wedges. Serve warm and enjoy this hearty Italian-inspired breakfast.

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