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Chicken, Vegetable, and Ricotta Frittata Recipe
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
Ingredient Facts and Health Benefits
Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!
Directions
Learn how to make this recipe at Serious Eats