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 Broccoli Frittata with chicken.
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.
(These Scrambled Egg Toast with Roasted Asparagus also make me feel fancy when I don’t deserve it.)
5 Star Review
“Super easy and a great use of leftover chicken breasts!”— Tracy —
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-to’s. (This Healthy Breakfast Casserole is one of my favorites.)
- It’s easy to make, simple saute the veggies, grab some leftover chicken, and combine them with beaten eggs before baking.
- The chicken makes the frittata rich, filling, while veggies keep it fresh and healthy.
- It’s the BEST leftover for lunch since it reheats like a dream (as does this Sundried Tomato Pesto Quiche).
- AND, most importantly, tastes absolutely delightful.
Whether you need an easy weeknight dinner or elegant addition to your Mother’s Day brunch, this cheesy broccoli frittata will exceed your expectations too.
How to Make Broccoli Frittata
With tender pieces of chicken, ooey-gooey cheddar cheese, and tender sauteed veggies, like red peppers and broccoli, this healthy frittata recipe will become an instant hit in your household (like this Crockpot Breakfast Casserole).
- Eggs. A great way to start your day. Eggs are packed with healthy protein and fats, eggs also contain Vitamin A, folate, and Vitamin B2 among other key nutrients.
- Cooked Chicken. Whenever I make a Chicken Recipe, I always like to cook a few extra chicken breasts for recipes like this broccoli frittata.
- Broccoli. The star of this vegetable-forward frittata. Loaded with vitamin K and vitamin C, it’s one of those “dark green superfoods” I can never get enough of (hence, why I also snuck it into this Crustless Quiche).
- Red Peppers. Add a bright burst of color and pepper flair that contrasts the slightly bitter taste of the broccoli.
- Cheddar Cheese. Not enough to make this frittata unhealthy, but still enough to make it perfectly cheesy. If you don’t have cheddar, Gruyere, Parmesan, or Gouda would be great swaps in this recipe.
- Garlic + Green Onions. For a final flourish of green and flavor that adds zip and zing.
- If your chicken is not yet cooked: Cook and shred chicken. Set aside.
- Saute the broccoli and peppers until they start to soften. Then add the green onions, garlic, salt, and pepper. Remove from heat.
- In a bowl, whisk together the eggs, then stir in the cheese, cooked chicken, and vegetables.
- Pour into a greased 9-inch pie dish.
- Bake at 350 degrees F until the center is nearly set. Remove, let cool slightly, then serve. ENJOY!
- 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.
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.
Frequently Asked Questions
Yes. For this recipe, it is necessary that you use fully cooked chicken. Leftover chicken breasts from another recipe are great in this frittata. Otherwise, try this Grilled Chicken Breast, poached chicken breasts, or this Baked Chicken Breast recipe if you do not have precooked chicken on hand. Whatever is easiest for you!
I have not personally tried this so it would be an experiment. 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. Eggbeaters are another option—you could start with replacing half of the eggs (4). In terms of the amount of Eggbeaters to use, I’d refer to the directions on the product. Alternatively, try this Egg White Frittata.
No. While both of these dishes consist of eggs baked in the oven there are a few key differences. Namely, a quiche (like this Goat Cheese Quiche) has a pastry crust that must be blind-baked before it is filled with eggs, dairy, and other mix-ins. A Frittata does not have a crust. Quiche also tends to contain a higher ratio of dairy (that’s also usually higher in fat content, like heavy cream or whole milk) than frittatas which tend to be heavier on the eggs.
- 6 ounces cooked chicken breast diced or shredded (see notes for suggested recipes)
- 1 tablespoon extra virgin olive oil
- 2 cups broccoli florets chopped
- 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 sharp cheddar cheese freshly grated
- 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.
- 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. Remove and let sit 5 minutes then serve warm or at room temperature. The frittata will puff while baking, then settle a bit as it cools.
- A few of my favorite easy ways to prepare chicken breasts include this Crock Pot Shredded Chicken this Baked Chicken Breast, and this Grilled Chicken Breast.
- TO STORE: Leftover frittata will keep in an airtight container in the refrigerator for up to 5 days.
- TO REHEAT: Warm in an oven, preheated to 350 degrees F, until heated through. You may also microwave gently in a covered container until steaming.
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