This recipe ticks all the boxes; it’s quick and easy to make, filled with healthy ingredients and importantly tastes delicious. Just my style!
The Chicken Frittata is a savoury lover’s delight, combining soft light eggs mixed with caramelised onions, succulent chicken, a crunch of fresh broccoli and a hint of sweetness from the roasted tomatoes.
Together with being extremely satisfying on the taste buds and a great vehicle to empty out the vegie crisper, this chicken frittata is packed with essential vitamins and nutrients.
Both chicken and eggs are an incredible source of high quality protein which is great for muscle repair, low in calories and provides you with the feeling of fullness. Chicken also contains the trace mineral selenium which plays a role in supporting the immune system and helps regulate thyroid function.
Perfect alone as a post workout snack or served in wedges with a fresh salad and enjoyed on a picnic with friends. It can be served hot or cold so perfect in any kind of weather.
Thank you to Jaclyn Burton for her beautiful picnic photography.
Chicken breast & 2 thighs (from one cooked chicken)
1/2 head of Broccoli, cut into florets
2 large Roma tomatoes sliced
1 onion chopped
2 garlic cloves chopped
6 to 8 eggs, whisked
Extra Virgin Olive Oil for frying
1/2 tsp. Sea Salt
Many dashes of Black Pepper
Pre-Heat Oven to 180 degrees
Place onions and garlic in a pan with olive oil and fry until caramelized then remove.
Whisk eggs and then add salt, pepper, cooked chicken, broccoli, tomato & caramelized onion to the mixture and stir through.
Pour into a casserole dish or a glass pie pan. Bake for 30 minutes, let set for 5 minutes before eating.
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