Made with just 10 simple ingredients (including salt and pepper), this broccoli chicken frittata recipe takes minutes to prepare and is such an easy, delicious and satisfying meal. It’s just perfect for busy weeknights or a casual weekend brunch.
Frittatas are something we regularly make because, well, they’re just so easy! They require very few ingredients and, most importantly, they taste delicious.
Plus, frittatas are such a great dish to make for brunch or supper when you have a crowd. Unlike omelettes (which can take some time if you are cooking more than one), frittatas combine a bunch of eggs and other ingredients in one pan and can easily serve multiple people.
This broccoli chicken frittata recipe, for instance, can be sliced into 8 wedges (or less if you want a bigger serving size). Once a bit of prep work is done, you pop the pan into the oven to finish cooking. Easy!
Eggs are often considered a breakfast food but, honestly, breakfast-type meals are some of my favourite to have for supper during the week.
This broccoli chicken frittata is something that is pretty much in regular rotation in our home. We often have leftover chicken on hand and always, always, have eggs (just like we always have bananas, bread and cheese).
And with the price of groceries these days (eek!), easy, relatively budget-friendly meals that stretch ingredients are top of mind.
So, how would you prefer to enjoy this frittata recipe: for breakfast, lunch or supper?
How To Make Broccoli Chicken Frittata
Full details are in the recipe card below, but here are the basics:
- Whisk the eggs, milk, salt, black pepper, garlic powder and a few dashes of hot sauce in a mixing bowl. Then mix in some shredded cheddar cheese and set aside.
- Heat some olive oil in a cast-iron skillet, then cook the broccoli florets a tad. Add cooked chicken.
- Pour over the whisked egg mixture and cook on the stovetop for a couple of minutes.
- Place the skillet in a preheated oven and bake until the frittata is cooked through.
What Kind of Pan Should I Use?
Use a nonstick oven-safe skillet that’s well seasoned. All of that is key. Because there is some cooking on the stovetop, then the frittata is finished in the oven, I prefer to use my trusty 12-inch cast-iron pan. It’s hefty, well-seasoned and frittatas cook up beautifully in it.
Removing the Frittata From the Pan
Now, this is where your frittata ninja skills come into play! Just kidding. Kinda.
Seriously, though, you can serve the broccoli frittata straight from the pan (which, to be honest, is what I do 99.9% of the time).
However, if you want, you can transfer the baked frittata to a serving plate. To do this, once the frittata is out of the oven, simply run a rubber spatula around the edges of the frittata, then gently run a straight-edge spatula underneath it to loosen. Using oven mitts, holding onto the skillet’s handle, tip the pan up slightly and use a straight-edge spatula to guide the frittata out of the pan and slide it onto a large plate. Cut into wedges, serve and devour.
Tips for Making Frittata
- When you pour the whisked egg mixture over the broccoli and chicken, chances are you will have some clumps of shredded cheese. No biggie. Just try to distribute the cheese evenly over the top.
- Something to keep in mind: frittatas puff up as they bake, but they deflate a little as they cool. This is no biggie and totally normal!
- If you want to add a little extra pop of colour or flavour to your baked frittata, try topping with some baby arugula (I love to mix with a little olive oil and a pinch of salt and pepper before topping), some chopped green onion, fresh herbs (like parsley or thyme) or a drizzle of your favourite hot sauce.
- I used cheddar cheese (a marble variety, actually) for this broccoli chicken frittata recipe, but other varieties are delicious too. To mix things up, try provolone, Havarti or mozzarella.
- Have cooked turkey on hand from a special occasion meal? Use that instead of chicken. Equally as delicious!
What To Serve With Frittata
Frittatas are perfectly filling and delicious all on their own, but if you want to make things more substantial serve with any of these:
If you make this broccoli chicken frittata recipe, be sure to leave a comment below!
Broccoli Chicken Frittata Recipe
- 12 large eggs
- ¼ cup milk, I used 2%
- ¼ teaspoon salt, plus a pinch more for the broccoli florets
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon garlic powder
- 3 to 4 dashes hot sauce, use your favourite variety
- 4 ounces shredded cheddar cheese, about 1 cup
- 1 tablespoon olive oil
- 8 ounces broccoli florets, about 4 cups
- 8 ounces cooked chicken, cut into bite-sized pieces or shredded (about 2 cups)
- Preheat oven to 400 degrees Fahrenheit.
- In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, garlic powder and hot sauce. Add cheddar cheese and mix that in. Set aside.
- Heat olive oil in a 12-inch oven-safe skillet over medium heat. (I used a 12-inch well-seasoned cast-iron skillet.)
- To the skillet, add broccoli florets and a pinch of salt and cook, stirring often, for 3 to 5 minutes. Add the cooked chicken. Ensure everything is spread out relatively evenly.
- Whisk the egg mixture once more, then pour over the broccoli chicken mixture (if there are any clumps of shredded cheese, just spread it out). Allow the frittata to cook on the stovetop for about 2 minutes, then place into the oven to bake for 18 to 20 minutes or until the frittata is cooked through (the internal temperature reaches 165 degrees Fahrenheit in the centre of the frittata when checked with an instant-read food thermometer). When a toothpick or wooden skewer is inserted in the centre of the frittata, it comes out clean (no wet egg). The frittata will turn slightly golden on top and will puff up as it bakes but will deflate slightly once it starts to cool.
- Once the frittata is cooked, use a rubber spatula to loosen it around the edges of the skillet. Cut into slices and serve. Enjoy!Note: If you want to remove the frittata from the skillet, once the frittata is out of the oven, simply run a rubber spatula around the edges of the frittata, then gently run a straight-edge spatula underneath it to loosen. Using oven mitts, holding onto the skillet's handle, tip the pan up slightly and use a straight-edge spatula to guide the frittata out of the pan and slide it onto a large plate.
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!