Chicken, Vegetable, and Ricotta Frittata

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

Procedures

1. 
   
   
   
   
   
    Adjust oven rack to upper-middle position and preheat oven to 375°F. If using chicken breasts, slice each breast so that they are of equal thickness. Heat broth in medium saucepan over medium-high heat to simmer. Add chicken and 1/2 teaspoon salt. Reduce heat to low and gently simmer until chicken is cooked to 160°F, 13 to 15 minutes. Transfer chicken to plate and when cool enough to handle shred into bite size pieces.
   
   


2. 
   
   
   
   
   
   In large oven-proof nonstick skillet, heat 3 tablespoons oil over medium heat. Add onion, broccoli, and 1/2 teaspoon salt. Cook, stirring, until vegetables are just beginning to soften (but not cooked completely), about 6 minutes. Stir in 1/2 teaspoon black pepper, remaining tablespoon oil, and tomatoes. Remove from heat and layer chicken into pan.
   
   


3. 
   
   
   
   
   
   Whisk 1/2 teaspoon salt and basil into eggs and pour into pan without stirring. Place dollops of ricotta into pan. Bake until eggs are just set, about 20 minutes. Let rest briefly before cutting and serving.