Ingredients
8 oz cooked chicken breast, chopped
8 large eggs
2 cups broccoli, chopped
2 tbsp olive oil
1 large red bell pepper, diced
1 shallot, minced
2 cloves garlic, minced
¼ tsp sea salt
¼ tsp black pepper
¼ cup heavy cream
½ cup gouda cheese
Instructions
Preheat oven to 350°. Lightly coat a 9 x 9 glass dish with cooking spray.
Heat a skillet over medium heat and add in oil. Toss and sauté shallots, broccoli and peppers for 3-4 minutes. Add in garlic, salt, and pepper and cook an additional minute, remove from heat and set aside.
In a medium bowl, whisk together the eggs and cream to get them nice and fluffy, then add cheese, chicken, and the vegetables from the skillet. Stir to combine, and then pour into the prepared dish.
Bake 40 minutes, until the center is nearly set and a toothpick inserted comes out clean. The frittata will puff while baking, and then settle as it cools. Let sit for a few minutes and then serve warm.