Chicken, Vegetable, And Ricotta Frittata Recipe Recipe

Name: Chicken, Vegetable, And Ricotta Frittata Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces skinless, boneless chicken breast or thigh trimmed of fat; 3 cups homemade or store-bought low sodium chicken stock; 4 tablespoons olive oil, divided; 1 medium onion, finely chopped (about 1 cup); 1 1/4 pounds broccoli florets, cut into 2-inch pieces; Kosher salt and freshly ground black pepper; 1/2 cup grape tomatoes, halved; 1/2 cup lightly packed fresh basil leaves, chopped; 10 large eggs, lightly beaten; 1 1/2 cups ricotta cheese; Whole basil leaves for garnish

Servings: persons

12 ounces skinless, boneless chicken breast or thigh trimmed of fat
3 cups homemade or store-bought low sodium chicken stock
4 tablespoons olive oil, divided
1 medium onion, finely chopped (about 1 cup)
1 1/4 pounds broccoli florets, cut into 2-inch pieces
Kosher salt and freshly ground black pepper
1/2 cup grape tomatoes, halved
1/2 cup lightly packed fresh basil leaves, chopped
10 large eggs, lightly beaten
1 1/2 cups ricotta cheese
Whole basil leaves for garnish

1
Adjust oven rack to upper-middle position and preheat oven to 375&degF. If using chicken breasts, slice each breast so that they are of equal thickness. Heat broth in medium saucepan over medium-high heat to simmer. Add chicken and 1/2 teaspoon salt. Reduce heat to low and gently simmer until chicken is cooked to 160u00b0F, 13 to 15 minutes. Transfer chicken to plate and when cool enough to handle shred into bite size pieces.
2
In large oven-proof nonstick skillet, heat 3 tablespoons oil over medium heat. Add onion, broccoli, and 1/2 teaspoon salt. Cook, stirring, until vegetables are just beginning to soften (but not cooked completely), about 6 minutes. Stir in 1/2 teaspoon black pepper, remaining tablespoon oil, and tomatoes. Remove from heat and layer chicken into pan.
3
Whisk 1/2 teaspoon salt and basil into eggs and pour into pan without stirring. Place dollops of ricotta into pan. Bake until eggs are just set, about 20 minutes. Let rest briefly before cutting and serving.

1152

kcal

Calories

Fat

Carbs

130

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 ounces skinless, boneless chicken breast or thigh trimmed of fat, 3 cups homemade or store-bought low sodium chicken stock, 4 tablespoons olive oil, divided, 1 medium onion, finely chopped (about 1 cup), and more.

Yes, Chicken, Vegetable, And Ricotta Frittata Recipe falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken, Vegetable, And Ricotta Frittata Recipe

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