YOUR SOLIN GENERATED RECIPE
Chicken and Broccoli Frittata
Skillet-seared chicken and tender broccoli florets baked into a fluffy egg base, finished with a sprinkle of salty feta for a savory, golden-brown crust.
INGREDIENTS
3 oz cooked chicken breast
3 large eggs
1 cup broccoli florets
1 tsp extra virgin olive oil
0.5 oz feta cheese
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp water
PREPARATION
Preheat your oven to 375°F (190°C).
In a medium bowl, whisk together the eggs, water, sea salt, and black pepper until the mixture is light and frothy.
Heat the extra virgin olive oil in a 6-inch oven-safe non-stick skillet over medium heat.
Add the broccoli florets to the skillet and sauté for about 3 minutes until they are bright green and tender-crisp.
Stir in the diced cooked chicken breast and distribute it evenly across the pan with the broccoli.
Pour the egg mixture over the ingredients in the skillet, ensuring the liquid fills all the gaps.
Sprinkle the crumbled feta cheese evenly over the top of the egg mixture.
Cook on the stovetop for 2-3 minutes without stirring, allowing the bottom and edges to set.
Place the skillet in the oven and bake for 8-10 minutes, or until the center is set and the top is a beautiful golden-brown.