Chicken Broccoli Frittata with Turnips, Sundried Tomatoes and Walnuts
Serves: Serves 4 to 6
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 400g chicken breast, cut into bite size chunks
  • 1 cup turnip, diced
  • 1 cup broccoli florets
  • 30g sundried tomatoes, chopped
  • 8 organic free range eggs
  • ½ cup full fat coconut milk
  • ¼ cup fresh parsley, finely chopped
  • 2 tbsp fresh dill, finely chopped
  • ¼ tsp Himalayan salt
  • ½ tsp freshly cracked black pepper
  • 2 tbsp walnuts, chopped
  1. Preheat your oven to 375F
  2. 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.
  3. 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.
  4. 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
  5. Transfer to a greased 9” pie deep dish and sprinkle the sundried tomatoes all over top.
  6. 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.
  7. 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.
  8. Remove the frittata from the oven and let it rest for 10 minutes before serving.
Nutrition Information
Serving size: NF based on 1 of 4 servings
Recipe by The Healthy Foodie at