Broccoli Frittata With Cheddar

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  Chicken Breast, Grilled(170g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Broccoli(480g)
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  Bell Pepper
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  Green Onion (Scallion)
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  Garlic(120g)
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  1/2 teaspoon kosher salt
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  1/4 teaspoon ground black pepper
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  Egg, Whole, Large
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  Cheddar Cheese(120g)

Instructions

1. 1Preheat oven to 350°F. Lightly coat a 9-inch pie dish or cast-iron skillet with olive oil and set aside.
2. 2Heat olive oil in a large skillet over medium heat. Add the broccoli florets and bell pepper, cook 5 minutes, stirring occasionally, until the broccoli begins to soften and the peppers are tender-crisp.
3. 3Add the green onions and fresh garlic to the skillet, cook 1 minute over medium heat until fragrant, then remove from heat and set aside.
4. 4In a large bowl, whisk together the eggs until well combined. Stir in the sharp cheddar, cooked chicken, and the vegetable mixture from the skillet until evenly distributed.
5. 5Pour the egg mixture into the prepared pie dish and transfer to the preheated 350°F oven.
6. 6Bake 40 minutes until the center is nearly set and a toothpick inserted into the middle comes out clean with just a few moist crumbs clinging to it.
7. 7Remove from oven and let rest 5 minutes at room temperature.
8. 8Divide evenly into 6 portions, refrigerate in airtight containers, and reheat gently in a 300°F oven for 8–10 minutes or eat cold.