Chicken Broccoli Frittata with Turnips, Sundried Tomatoes and Walnuts

You gotta love frittatas!

They are a true life saver, if you ask me. You can basically add just about anything you have on hand to them and they will turn out great. Practically any and all veggies, meats and nuts would work. Heck, I’m pretty sure that there are even a few varieties of fruit that you could throw in. Apples come to mind…

But for some reason, I keep forgetting that they even exist. And every single time I make one, I tell myself that I have to make them more often. Maybe I should post reminders somewhere; Pin a nice big sign on the fridge, for instance, that would read: WHY NOT HAVE FRITATTA TODAY?

Ha! Now there’s an idea!

The thing is, if I did that, then I’d probably end up having frittata way too often. And chances are, I’d be tempted to share each new flavor combination with you. Then, you’d probably get fed up with frittata way before I did. And you’d all desert this place…

Alright, then. I think I need to make that sign say: HAVE YOU HAD FRITTATA THIS MONTH?

Bingo! That’s the sign I need. I’ll start working on that as soon as I’m done showing you how to make this regale.

Melt some cooking fat, such as ghee, lard or coconut oil in a large skillet set over high heat and, when pan is hot enough, add chicken; sprinkle with salt and pepper and cook for about 4-5 minutes until nice and golden.

Remove the chicken to a plate, add onion and garlic; stir and continue cooking for another minute, until fragrant and onion turns translucent. While this is happening, you want to place your diced turnip in a microwave safe bowl, add about ½ cup of water to it, cover it loosely and cook for approximately 2 minutes on high.

Then, add this cooked turnip as well as its cooking water to the pan, stir well and continue cooking until all the water is evaporated.

Stir in raw broccoli florets and reserved cooked chicken, cook for one final minute then kill the heat and let this cool for about 5 minutes.

 Transfer to a lightly greased 9” pie deep dish

 … and sprinkle the sundried tomatoes all over top. Oof. I already want to dig in!

Pour the egg and fresh herbs mixture all over the chicken and veggies. Doesn’t that look fantastic already?

 Sprinkle with chopped walnuts and immediately transfer to the oven…

 …where your frittata will bake for 25 to 30 minutes or until set and top is golden.
This smells like a beautiful fresh summer day. Unreal!

 Remove your “pie” from the oven and let it rest for 10 minutes before serving

I think what I like most about frittatas is that they not only are incredibly versatile when it comes to all that you can add to them, but they are also equally generous in terms of the way you can eat them. They are perfect for breakfast, lunch or dinner, can be eaten hot, warm or even cold. Oh, and utensils are entirely optional, too!

It reheats beautifully in the microwave, which make it an ideal choice of lunch to bring to work with you. Or you could have it for breakfast before you leave for work, even on those days when you’re in a hurry! This won’t take more time than having a couple of toasts, I swear. And it’s a much more nutritious choice…

With such a versatile and tasty dish in the fridge, it becomes extremely easy to eat well!

Almost too easy!

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Chicken Broccoli Frittata with Turnips, Sundried Tomatoes and Walnuts

Servings: 6

Ingredients

• 1 medium onion, chopped
• 1 clove garlic, minced
• 400 g chicken breast, cut into bite size chunks
• 1 cup turnip, diced
• 1 cup broccoli florets
• 30 g sundried tomatoes, chopped
• 8 organic free range eggs
• 1/2 cup full fat coconut milk
• 1/4 cup fresh parsley, finely chopped
• 2 tbsp fresh dill, finely chopped
• 1/4 tsp Himalayan salt
• 1/2 tsp freshly cracked black pepper
• 2 tbsp walnuts, chopped

Instructions

• Preheat your oven to 375F
• Melt some cooking fat in a large skillet set over high heat and, when pan is hot enough, add chicken; sprinkle with salt and pepper and cook for about 4-5 minutes until nice and golden. Remove to a plate, add onion and garlic; stir and continue cooking for another minute, until fragrant and onion turns translucent.
• Meanwhile, place the diced turnip in a microwave safe bowl, add ½ cup of water, cover loosely and cook for approximately 2 minutes on high. Add cooked turnip and its cooking water to the pan with the onions and garlic, stir well and continue cooking until all the water is evaporated.
• Stir in raw broccoli florets and reserved cooked chicken, cook for one final minute then kill the heat and let cool for about 5 minutes
• Transfer to a greased 9” pie deep dish and sprinkle the sundried tomatoes all over top.
• In a large mixing bowl, add the eggs, coconut milk, salt, pepper and fresh herbs and whisk vigorously until well incorporated; pour over reserved chicken mixture.
• Sprinkle with chopped walnuts and immediately transfer to the oven, where this will bake for 25 to 30 minutes or until set and top is golden.
• Remove the frittata from the oven and let it rest for 10 minutes before serving.
  

Author: Sonia! The Healthy Foodie

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