If you want to impress friends and family with a brunch-worthy dish, try this fuss-free Broccoli Frittata!
Where would we be without Italian immigrants and their incredible recipes? I shudder to think of the bland meals we’d endure. Italians have a unique gift for turning simple ingredients into masterpieces, and the humble frittata is one of them.
Translated from Italian, frittata means “fried.” A frittata is similar to an omelet or a crustless quiche. With the eggs as the base, you can add anything else you fancy. In this recipe, I stick with garlic, chicken, bell peppers, broccoli, and cheese. As you can imagine, the flavors all meld together, resulting in a hearty meal.
I am obsessed with cheese, so I tend to add a little extra, but that’s what I love about frittatas. Add a little extra of whatever you prefer. If you love peppers, go heavy on the peppers. If you love garlic, add a little more. It’s your frittata, so create it to your liking.
Is This Broccoli Frittata Healthy?
The chicken adds a dose of protein, and the veggies provide an assortment of vitamins and minerals. As I said, frittatas are flexible, so feel free to remove or add ingredients to suit your diet. For example, vegetarians may prefer to trade the chicken for mushrooms. If dairy isn’t your thing, avoid the cheese or use a vegan alternative. When leaving out ingredients, consider adding potatoes as a filler.
Start With Pre-Cooked Ingredients
The beauty of the frittata is how it can take last night’s leftovers and turn them into an elegant dish. Indeed, the frittata originates from a time when Italians used every scrap of food so that nothing went to waste. Have some leftover rotisserie chicken? Toss it into your frittata. Roasted broccoli the night before? Perfect. Got some leftover Sunday ham? You get the idea.
Still, if you’re starting with fresh veggies or meat, cook them before mixing them with the eggs. The time in the oven will not soften or cook the ingredients, leaving you with semi-raw meat and watery veggies. A quick sauté goes a long way!
How Do I Store Leftovers?
You can refrigerate leftover frittata in an airtight container for up to 4 days. If there are multiple slices, try stacking them in the container with pieces of parchment paper between each one so they don’t stick together.
Serving Suggestions
Like many egg dishes, a frittata stands alone as a great meal but also pairs well with other foods. A favorite of mine is a slice of frittata with a Fruit Salad or Fruit Kabobs. They also go well with Air-Fryer Bacon or Turkey Sausage. For a sweet contrast, serve the frittata with a stack of Pancakes. And for a savory option—Zucchini Pancakes!
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 cups broccoli florets chopped
- 1 large, red bell pepper 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
- 6 ounces cooked chicken breast shredded
Instructions
- Preheat your oven to 350℉ and prepare a 9-inch pie dish with nonstick cooking spray.
- In a skillet, heat olive oil over medium heat and sauté broccoli and red bell pepper until they begin to soften, about 5 minutes. Add green onions, garlic, salt, and pepper, and cook for another minute.
- Whisk eggs in a large bowl, then fold in the cheddar cheese, shredded chicken, and sautéed vegetables.
- Pour the egg mixture into the prepared pie dish and bake for 40 minutes, or until the frittata is set and a toothpick comes out clean.
- Let the frittata cool for 5 minutes before slicing. Serve warm or at room temperature. DEVOUR!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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