Chicken and Vegetable Frittata


Chicken and Vegetable Frittata

Frittatas are a quick, easy, and extremely versatile meal.  You can serve them as your main entree one night and for breakfast the next morning.  I don’t think you can go wrong.  Any combination of meat, veggies and spices will work.  While you can certainly go with some sort of theme (Mexican, Mediterranean, or seafood), you can just as easily use whatever you have in your refrigerator and get creative! 

Ingredients  (Serves 6-8)

    • 2-3 tablespoons of coconut oil
    • 1 yellow onion, chopped
    • 2-3 cloves of chopped garlic (or 2 teaspoons prepared minced garlic)
    • 1 red bell pepper, chopped
    • 1 cup broccoli, chopped
    • 1 cup cauliflower, chopped
    • 1 cup shredded carrots
    • 1 cup rotisserie chicken, cut up
    • cherry tomatoes (for added color on top)
    • 12 eggs
    • 1 tablespoon Italian seasoning
    • 1 tablespoon dried parsley
    • 3/4 teaspoon salt
    • 1/4 teaspoon pepper
    • paprika (sprinkled on top)

 

Directions

  1. Preheat oven to 350 degrees.  Whisk the eggs in a large mixing bowl, season with salt and pepper, and set aside.
  2. Heat 1 tablespoon of coconut oil over medium heat in cast iron skillet or oven-proof pan.
  3. Add onion and cook for approximately 5 minutes, stirring frequently.  When onions are soft, add garlic and cook for 1 minute.
  4. Add the additional oil and the remaining vegetables (except tomatoes).
  5. Continue to cook the vegetables, stirring frequently, for about 5-7 minutes or until veggies are a tender-crisp.  Stir in pre-cooked chicken or pre-cooked meat of choice.
  6. Pour the beaten eggs evenly over the meat and veggie mixture.  Place tomatoes on top.  Cover pan with lid and let cook on medium heat until eggs start to set around the edges (about 5 minutes).  Remove lid and place in oven for 15 minutes or until eggs are cooked through.
  7. If desired, place under the broiler for the last 2 minutes to give it a nice golden brown top.  Be sure and watch it carefully.
  8. Allow to cool for 5 minutes before cutting.  I paired mine with some yummy Fall Harvest salsa from Trader Joe’s.  You can also serve with feta cheese (or cheese of choice) sprinkled on top.