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
Ingredients
- 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
Instructions
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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.
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If your chicken is not yet cooked: Cook and shred chicken, following these easy steps.
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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.
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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.
Recipe Notes
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About Erin Clarke
I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…
I’ve been craving a frittata all weekend and never made it happen.That needs to change like now! Love the addition of broccoli.
Have a great week!
Yaaas I completely agree with you on the necessity of both terms. I also use ‘house bourbon’ a lot. And lmk when Aaron comes over. You can expect that I will be coming over, too.
haha, eggs, and this time of the year, berries, apples and spinach. . I ALWAYS have an abundance of .. this frittata looks perfect!!!
I haven’t made a frittata in ages! I definitely think this is a must make! xoxo
Yes to frittatas! I’m game for any and all veggies as long as sharp cheddar and eggs are involved.
I just made a frittata this weekend – they’re the best! And just like you, I’ll be enjoying leftover for days :)
Yes please! Frittata is the best especially when you don’t have much time. It is easy quick and of course delicious! Love eggs with veggies and that’s why Ialways make frittata in my home ;-)
This is great! I love throw-together leftover dishes!
Same Patricia! It’s a necessity for survival around here.
This frittata sounds wonderful. I would need to find a sub for the bell pepper, because we’ve had to quit eating them, but I definitely want to try this.
Susan, feel free to swap in any veggie you like! Asparagus, zucchini, or even cherry tomatoes would all be lovely. I hope you enjoy it!
If I sub zucchini for the broccoli, I have everything else to make this. I know what I’m making for my lunches for the rest of this week. Thanks!
Terri, this would taste fantastic with sautéed zucchini! I might even try it myself that way next time. Thanks so much and I hope you enjoy it!
You had me giggling – “I’ll have your cheapest wine please.” It’s all how you frame it, right? ‘House Wine’ does sound better. In high school my friend and I used to go out to dinner at a local steakhouse – we felt so grown up. And we would always order the same, classy item on the menu – “ground sirloin steak” – aka, hamburger patty.
And I’m all about frittatas – this one looks like a winner!
This post is hilarious! I’m totally with you on the egg situation. And three cheers for house wine and frittata! It really classes up the joint!
This is such a thick frittata. I looked at the picture and thought Wowzer. I love eggs and frankly eat a lot of them. AND I love your comment on house wine and frittata. I can’t stop chuckling. Pretty cute.
I don’t normally talk about ME, but please make note of the slight name change from Wild Goose Tea. New web design too—whoopee and adding new features along the way.
Congrats on the name change and redesign Carol. That is SO exciting and I know takes a lot of time and effort. Way to go!
haha oh my gosh yes, house red sounds so much better than bring me whatever is cheapest!! This frittata looks fantastic – I can’t even remember the last time I made a frittata – which is just sad!
Haha, you had me laughing about the house wine. :)
This frittata looks and sounds amazing, you know I’ve never made one before, I definitely have to now!
Ha! You are so right; “frittata” sounds so much fancier than, “eggs, and leftover ingredients”! I love to make frittatas,
We’re trying to eat healthier and exercise in my house! Sometimes it’s hard to know what to make for dinner. A frittata is a great fix! :D
Yummy! This frittata is just loaded with so many delicious things!
Oh my gosh, it’s like you are reading a page from my diary here. House red – all the way baby! Also, it saves us from having to mis-pronounce any hard sounding words. I always embarrass myself with that too. Love love love this frittata, Erin!
Haha, yes, I’m so glad house wine is a thing on menus! Gotta save those extra bucks for another glass of wine! And frittatas are on the menu for dinner here every week! (Usually because I’m too lazy think of something else to cook and there’s always eggs in the fridge.) I usually dump a ton of sausage in there, but I’m digging your chicken and broccoli additions!
I swear to God every time I see a frittata recipe I ask myself why I don’t make them more often!
Why is it that often ‘leftovers’ dinners are often the best?! Gorgeous frittata, haven’t made one forever, I really must. Thanks for the inspiration lady. :)
I’d like to sub some of the whole eggs with eggbeaters or maybe even egg whites…any suggestions?
Hi Gail! You could try replacing one or two of the whole eggs with two egg whites each, but I would be careful not to do this for too many, as the whites are much more liquidy and will change the consistency of the final dish. Egg beaters are another option—you could start with replacing half of the eggs (4). In terms of the amount of egg beaters to use, I’d refer to the directions on the product. I hope that helps!
i see chicken on the ingredients list but the no mention in the recipes structures of when to add it??
So sorry about that Angie! It should be mixed in with the other veggies. You’ll see it in step 3 now.
Just finished making this for dinner, let me say just one thing- amazing !
Ray, I am so so happy to hear this! Thanks for letting me know and enjoy every bite :)
Do you need to cook the chicken before you bake the fritta?
Hi Gabe, you do need to cook it (you’ll see the ingredients reference “cooked” chicken). You can use leftover chicken breasts from another recipe, grilled chicken, simply poached chicken, or roasted. Whatever is easiest for you!
Does anyone know how many calories this fritta has
Sandra, regarding nutritional info, this is something that I’ve actually started adding to all of my new recipes, effective January 2016 (you’ll see it in the recipe box at the bottom). Unfortunately, it’s pretty time consuming, so I’m unable to go back and add it to past recipes. If you’d like the nutritional info for this or any of my older recipes (or really any other recipe or food), you can actually calculate it yourself for free at myfitnesspal.com (this is how I calculate the new recipes on my blog). I’m sorry I can’t give you the information for this exact recipe, but I hope that My Fitness Pal will be a helpful resource for you.
So I happened to have all ingredients on hand (never the case), made this and was tempted to get thirds – so good! Thanks for the recipe! I’ll definitely be making many more frittatas with those eggs from the backyard chickens.
It was meant to be Yans! Thanks so much for letting me know how the recipe came out, and I’m thrilled you loved it so much.