Chicken and Veggie Frittata

Step 1

Preheat the oven to 425°.

Step 2

Dice the onion and mince the garlic.

Step 3

Slice the veggies into bite-size pieces.

Step 4

Crack the eggs into a blender or large bowl and blend or whisk until fluffy.

Step 5

Add the olive oil to a medium (12″) cast-iron pan and cook over medium heat until it glistens.

Step 6

Add the garlic and onions to the pan. Sauté until soft.

Step 7

Add the veggies, parsley, thyme, and salt to the pan. Cook the veggies until they are tender but not soggy.

Step 8

Add the chicken breast and stir until well combined.

Step 9

Pat down the veggies and chicken so you have an even layer covering the entire pan. Crumble the feta over the veggie-chicken mixture.

Step 1src

Pour the eggs into the pan and cook for an additional minute or so. Insert the pan into the preheated oven. Cook for 7–1src minutes or until the frittata is firm but still slightly jiggly. Remove the pan from the oven and allow the frittata to cool down slightly before adding any optional toppings, slicing, and serving.