Broccoli Frittata With Cheddar

• •
  6 oz Chicken Breast, Grilled

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

• •
  1 tbsp Olive oil

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

• •
  2 cup Broccoli
• •
  1 Bell Pepper(119g)
• •
  3 Green Onion (Scallion)(45g)
• •
  2 Garlic(6g)
• •
  0.5 tsp 1/2 teaspoon kosher salt
• •
  0.3 tsp 1/4 teaspoon ground black pepper
• •
  8 Egg, Whole, Large(352g)
• •
  0.5 cup Cheddar Cheese

Instructions

1. 1Heat olive oil in a large oven-safe skillet over medium-high heat. Add the broccoli florets and bell pepper, cook 5–7 minutes, stirring occasionally, until the broccoli is tender-crisp and the peppers begin to soften.
2. 2Add the fresh garlic and green onions to the skillet, cook 1–2 minutes over medium heat until fragrant, then remove from heat.
3. 3In a large bowl, whisk together the eggs with the kosher salt and ground black pepper until well combined. Stir in the sharp cheddar, cooked chicken breast, and the vegetable mixture until evenly distributed.
4. 4Pour the egg mixture back into the oven-safe skillet and cook over medium heat for 3–4 minutes until the edges begin to set and pull away slightly from the sides.
5. 5Transfer the skillet to a preheated 375°F oven and bake 12–15 minutes until the center is just set and a knife inserted into the middle comes out clean with no runny egg.
6. 6Remove from the oven and let rest 5 minutes at room temperature, then slice into 6 equal wedges.
7. 7Divide evenly into 6 airtight containers while warm, cool to room temperature, then seal and refrigerate for up to 4 days.
8. 8Reheat gently in a 300°F oven for 8–10 minutes until warmed through, or eat cold directly from the container.