Ingredients

The following ingredients have 6 Servings
  • 5 Eggs (large)
  • 150 grams Broccoli Florets
  • 1 Chicken Breast
  • 50 grams Red Leicester (cheddar substitute is okay)
  • 20 grams Parmigiano Reggiano
  • 50 ml Heavy Cream
  • 1 tbsp Garlic Powder
  • 1 tsp Salt
  • 1 tsp Freshly Cracked Black Pepper

Instruction

  • Butterfly your chicken breast and pound thin using a meat tenderizer. Sear in a medium-hot skillet until just cooked through, about 3 minutes per side. Let rest.
  • In a large bowl crack in the eggs and add the broccoli florets (chopped smaller if you are breaking down large pieces). Grate in the red leicester cheese and heavy cream and mix.
  • Chop up the chicken into small pieces and add that to the bowl. Add the salt, garlic powder, and freshly cracked black pepper and mix thoroughly.
  • Pour the mixture into a buttered/greased frittata pan/baking dish/cake pan/ pie tin. Whatever is round and big enough to hold the mixture.
  • Bake in an oven pre-heated to 200°C or about 400°F for 10 minutes. When done, let rest on the counter for 5 minutes before flipping to cut and serve. Garnish with freshly chopped basil.