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.” They led me to this Cheesy Chicken Pepper Broccoli 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.
Cheesy Chicken Broccoli Frittata Confessions
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. (This Egg White Frittata is one of my favorites.)
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.
How to Store and Reheat Frittata
- To Store. Place leftover frittata in an airtight storage container in the refrigerator for up to 5 days.
- To Reheat. Gently rewarm leftovers in a baking dish in the oven at 350 degrees F until hot. You can also reheat this recipe in the microwave.
More Easy Frittata Recipes
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
- 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.
Notes
- *To make the chicken in the slow cooker, use this method for Crock Pot Shredded Chicken. To make chicken in the oven, try this method for Baked Chicken Breast.
- Leftover frittata will keep in an airtight container in the refrigerator for up to 5 days.
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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.
Easy to make, simple ingredients, and absolutely delicious!
I’m so excited to hear how much you enjoyed this. Thanks for sharing this wonderful review!
Supper easy and a great use of left over chicken breasts!
Hi Tracy! So glad you enjoyed the recipe! Thank you for this kind review!
Turned out exactly like the picture.
Thank you for this wonderful recipe.
Hi Shirley! So glad you enjoyed the recipe! Thank you for this kind review!
I’ve never thought to add chicken to a frittata. This takes this dish up to filling dinner…Quite good! Frittatas always present so beautifully and are quite simple. Serve with some sourdough and jam toast and the kids are eating all kinds of nutrients!
Hi Katie! So glad you enjoyed the recipe! Thank you for this kind review!