Chicken, Vegetable, and Ricotta Frittata Recipe

Serves: 4 Save

Ingredients (11)

  • 12 ounces skinless, boneless chicken breast or thigh trimmed of fat
  • 3 cups homemade or store-bought low sodium chicken stock
  • 4 tablespoons olive oil, divided
  • 1 medium onion, finely chopped (about 1 cup)
  • 1 1/4 pounds broccoli florets, cut into 2-inch pieces
  • Kosher salt and freshly ground black pepper
  • 1/2 cup grape tomatoes, halved
  • 1/2 cup lightly packed fresh basil leaves, chopped
  • 10 large eggs, lightly beaten
  • 1 1/2 cups ricotta cheese
  • Whole basil leaves for garnish


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