Cheesy Chicken Pepper Broccoli Frittata
I owe a tremendous debt of gratitude to two great contributors to the English language: the pioneer of the phrase “house wine” and the creator of the word “frittata.”
I realize that “frittata” is technically Italian and that both “house” and “wine” existed long before someone combined them, but I am appreciative nonetheless, because they allow me to maintain my dignity in sensitive situations.
When I’m out to dinner, instead of having to delicately state, “Please bring me the cheapest wine on your menu—I’m low on cash and not picky,” I can say, “I’ll take the house red please.” Thank you house wine. You keep it classy.
When I’m looking in my fridge, instead of saying, “Hmmmm, I have a bunch of eggs and not much else, so I think I’ll scramble them with whatever other bits we have lying around and call it dinner,” I can say, “I’ll make a frittata!” Thank you frittata. I feel gourmet.
Though frittata may be a more eloquent way to say, “scrambled eggs baked together with a bunch of other yummy stuff,” it will forever be one of my most loyal brunch and even dinner go-tos. It’s easy to make, brilliant leftover for lunch, and most importantly, tastes absolutely delightful.
Confession, Part I: I harbor a subconscious fear of running out of eggs. Open our refrigerator on any given day, and it looks like I’m prepping to host the Green Bay Packers for breakfast—when I made this Cheesy Chicken Pepper Broccoli Frittata, we were up to three dozen.
Confession, Part II: I was not expecting greatness from today’s Cheesy Chicken Pepper Broccoli Frittata. I mean, I thought I’d enjoy it—what’s not to like about chicken, cheese, fresh spring veggies, and eggs?—but WOW. What I expected to be little more than a pleasant use for my leftovers turned into a lunch I devoured three days straight. The ingredients are simple, but the final result is outstanding.
The chicken makes the frittata rich and filling, the broccoli and peppers keep it fresh, garlic and green onions provide the punch, and a shower of sharp cheddar cheese makes it melt-in-your-mouth addictive.
Whether you need an easy weeknight dinner or elegant addition to your Mother’s Day brunch, this Cheesy Chicken Pepper Broccoli Frittata will exceed your expectations too.
And Aaron Rogers, feel free to stop by for a bite anytime. I’ll proudly serve you this Cheesy Chicken Pepper Broccoli Frittata, accompanied by a glass of the house wine.
Cheesy Chicken Pepper Broccoli Frittata
- 6 ounces *cooked chicken breast, — diced or shredded
- 1 tablespoon extra virgin olive oil
- 2 cups chopped broccoli florets
- 1 large red bell pepper — or orange, diced
- 3 green onions — chopped
- 2 cloves garlic — minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 8 large eggs
- 1/2 cup freshly grated sharp cheddar cheese
- 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, following these easy steps.
- 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. The frittata will puff while baking, then settle a bit as it cools. Let sit 5 minutes then serve warm or at room temperature.
- *To make the chicken in the slow cooker, use this method for Crock Pot Shredded Chicken.
- Leftover frittata will keep in an airtight container in the refrigerator for up to 5 days.
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