Chicken and Broccoli Frittata
This recipe works perfectly for Breakfast and Lunch
- 4 skinless chicken breasts, diced
- low cal spray
- a pinch of black pepper
- a pinch of salt
- 8 eggs
- 1/2 small red onion, sliced
- 20 broccoli florets, chopped
- 1 tbsp chopped parsley
- 1 garlic clove, finely chopped
- 30g parmesan cheese
Preheat oven to 180 degrees.
Heat low cal oil in a large oven proof skillet over high heat.
Add chicken and cook for 5 mins.
Add the broccoli and cook until it has softened and the chicken has browned.
Next add onion and garlic. Simmer for around 5 mins until the onion & garlic soften.
Beat the eggs & salt in a large bowl and mix in a little of the Parmesan cheese.
Space the vegetables and chicken around the pan and pour the eggs on top. Sprinkle the parsley in.
Crack some black pepper on top of the eggs and turn the heat down to medium. Cook until the eggs are almost set, still slightly loose on top.
Sprinkle the Parmesan over the top of the frittata.
Then place the pan under the grill and let cook for 5-6 minutes until it gets bubbly and browned on top.
Remove, let cool for a few minutes, and serve.