Chicken and Vegetable Frittata

This Chicken and Vegetable Frittata is a delightful blend of tender chicken, vibrant vegetables like broccoli, cauliflower, carrots, and leeks, all bound together with fluffy eggs. The addition of broccolini adds a unique touch, while the beans provide a hearty texture. It's a nutritious dish that’s perfect for any meal of the day, packed with protein and fiber, making it both satisfying and healthy.

Ingredients:

• 2 cups cooked chicken, shredded
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 cup carrots, diced
• 1 leek, sliced
• 1 cup broccolini, chopped
• 1 cup cooked beans (such as white or black beans)
• 6 large eggs
• 1/2 cup milk
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh herbs (such as parsley or chives) for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large oven-safe skillet, heat the olive oil over medium heat. Add the sliced leek and sauté until softened, about 3 minutes.
3. Add the diced carrots, broccoli, cauliflower, and broccolini to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender.
4. In a large bowl, whisk together the eggs, milk, salt, and pepper. Stir in the shredded chicken and cooked beans.
5. Pour the egg mixture over the sautéed vegetables in the skillet. Cook on the stovetop for 2-3 minutes until the edges begin to set.
6. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is fully set and lightly golden on top.
7. Remove from the oven and let cool slightly before slicing. Garnish with fresh herbs before serving.