Chicken Vegetable and Ricotta Frittata Recipe
Ingredients
- 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
Instructions
Chicken, Vegetable, and Ricotta Frittata Recipe serves 6 original recipe by Serious Eats.
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