Chicken, Broccoli and Cheddar Frittata

This light and flavourful frittata is very easy to make. For a satisfying dinner, all you need is a spinach salad with orange or clementine segments on the side and a glass of cold milk.

  • Prep: 7 min
  • Cooking: 30 min - 35 min
Yields 4 servings
chicken broccoli and cheddar frittata

Ingredients

  • 2 cups (500 mL) frozen broccoli florets thawed, drained and chopped if large
  • 1 cup (250 mL) chopped cooked chicken
  • 8 eggs
  • 1/2 cup (125 mL) 10 % cream
  • Salt and pepper to taste
  • 1/2 cup (125 mL) Canadian Cheddar or Canadian Swiss cheese shredded

Preparation

Preheat oven to 400 °F (200 °C).

In a lightly buttered 8-in (20 cm) or 9-in (23 cm) deep-dish glass pie plate, scatter broccoli and chicken.

In a large bowl whisk eggs until blended. Whisk in cream. Add salt and pepper to taste. Stir in half of the cheese and pour into pie plate. Sprinkle with remaining cheese.

Bake for 30 to 35 min or until puffed, golden and eggs are set. Let stand for 5 min before cutting into wedges.

Tips

Kids Tip: Kids can crack the eggs. Teach them to crack the eggs into a separate bowl first just in case any bits of shell have to removed and then transfer the eggs to the bowl for whisking.

Cooking Tips: For dinner on the go, cut frittata into strips, place on a whole wheat tortilla and top with bagged torn romaine lettuce. Pack salsa or ketchup in a container for dipping

For the Adventurous: Use Canadian Monterey Jack with Hot Peppers or Sharp Canadian Cheddar.

Substitute broccoli with 1 1/2 cups (375 ml) blanched chopped rapini.

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Nutrition

Nutritional Information

per serving
Energy: 313 Calories
Protein: 29 g
Carbohydrate: 5 g
Fat: 20 g
Fibre: 1.2 g
Sodium: 514 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 19 % / 214 mg
Selenium: 90 %
Vitamin B12: 81 %
Vitamin C: 68 %
Riboflavin: 42 %