Recipe for Broccoli Chicken Frittata featured on KARD TV-14's Louisiana Living segment, Farm to Table, February 6, 2018. Demonstrated by Cathy Agan, Area Nutrition Agent, LSU AgCenter.
2 teaspoons margarine or butter
1 cup finely chopped, fresh broccoli florets
1 cup diced red pepper
6 ounces boneless, skinless chicken breasts, cooked and finely diced
1/4 cup diced onions
1/4 teaspoon each dried thyme and oregano
1/8 teaspoon black pepper
1/4 cup grated reduced-fat cheddar cheese
8 eggs, beaten
In a large skillet, heat margarine or butter over medium heat until melted. Add broccoli, red pepper, chicken, onion, thyme, oregano, and black pepper, sautéing until vegetables are tender and chicken is heated through (about 5 to 6 minutes). Sprinkle grated cheddar evenly over surface of vegetable mixture. In medium bowl, whisk eggs to beat, and pour eggs evenly over all ingredients. Cover and cook for 8 to 10 minutes or until firm. Cut into 6 wedges and serve.
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