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Frittatas make a great breakfast for guests because you can just mix everything together and bake it. On top of that, you can get totally creative with the fillings. There’s no using one pan and making everyone’s eggs separately so people have to eat at different times. With this broccoli chicken frittata you can slice and serve all your guests at the same time.
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The three main ingredients are of course the broccoli, the chicken, and the eggs, but I’ve also added two different kinds of cheese: Red Leicester and Parmigiano Reggiano. Red Leicester is a similar cheese to cheddar (you can substitute for cheddar if you can’t find red leicester) and of course I’m assuming we all know Parmigiano Reggiano.
Other than that, the recipe is pretty standard, with your typical seasonings for an all around delicious breakfast.
Broccoli Chicken Frittata Ingredients
5 Eggs; large. You can use more eggs if you want a more eggy frittata. That’s entirely up to you. I like mine to be a bit more dense, but that ends up just being personal preference.
1 Chicken Breast.
150 grams Broccoli Florets. You can buy fresh and prep them yourself, but as this is a baked dish I find frozen works just fine. Plus they are already prepped into good size chunks.
50 grams Red Leicester. I bought mine from one of my favorite English cheese companies, Wyke Farms. You can also order another brand straight from Amazon here. You can also just use regular cheddar is Red Leicester is hard to find.
20 grams Parmigiano Reggiano. More or less to taste, as it gets sprinkled atop the frittata right before baking. Enough to get a nice crust, but not be overpowering.
50 ml Heavy Cream. This is entirely optional, but it does give the frittata a little more creaminess which I find quite nice, especially as I use fewer eggs than most recipes.
1 tbsp Garlic Powder
1 tsp Salt
1 tsp Freshly Cracked Black Pepper
Broccoli Chicken Frittata Instructions
1. Butterfly your chicken breast and pound thin using a meat tenderizer. Sear in a medium-hot skillet until just cooked through, about 3 minutes per side. Let rest.
2. In a large bowl crack in the eggs and add the broccoli florets (chopped smaller if you are breaking down large pieces). Grate in the red leicester cheese and heavy cream and mix.
3. Chop up the chicken into small pieces and add that to the bowl. Add the salt, garlic powder, and freshly cracked black pepper and mix thoroughly.
4. Pour the mixture into a buttered/greased frittata pan/baking dish/cake pan/ pie tin. Whatever is round and big enough to hold the mixture.
5. Bake in an oven pre-heated to 200°C or about 400°F for 10 minutes. When done, let rest on the counter for 5 minutes before flipping to cut and serve. Garnish with freshly chopped basil.
Notes
If you find yourself having a hard time removing baked things from their baking dish, try laying down a round of parchment paper on the bottom before adding the mixture. When it is done it will be easier to remove after running a knife along the edge.
Broccoli Chicken Frittata Recipe
Ingredients
- 5 Eggs large
- 150 grams Broccoli Florets
- 1 Chicken Breast
- 50 grams Red Leicester cheddar substitute is okay
- 20 grams Parmigiano Reggiano
- 50 ml Heavy Cream
- 1 tbsp Garlic Powder
- 1 tsp Salt
- 1 tsp Freshly Cracked Black Pepper
Instructions
- Butterfly your chicken breast and pound thin using a meat tenderizer. Sear in a medium-hot skillet until just cooked through, about 3 minutes per side. Let rest.
- In a large bowl crack in the eggs and add the broccoli florets (chopped smaller if you are breaking down large pieces). Grate in the red leicester cheese and heavy cream and mix.
- Chop up the chicken into small pieces and add that to the bowl. Add the salt, garlic powder, and freshly cracked black pepper and mix thoroughly.
- Pour the mixture into a buttered/greased frittata pan/baking dish/cake pan/ pie tin. Whatever is round and big enough to hold the mixture.
- Bake in an oven pre-heated to 200°C or about 400°F for 10 minutes. When done, let rest on the counter for 5 minutes before flipping to cut and serve. Garnish with freshly chopped basil.
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