Frittata with Chicken, Vegetables and Parmesan Cheese

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Frittata with Chicken, Vegetables and Parmesan Cheese

Course Breakfast
Total Time 20 minutes
Servings 9 portions

Ingredients

  • 9 green leaves of Spinach
  • 9 tsp of Ground breast chicken or ¼ cup of sliced sausages
  • 9 tsp of Bell pepper chopped into pieces
  • 9 tbsp of Mix of broccoli florets and fresh green peas
  • 9 tsp of Minced parsley
  • 5 tsp of Coconut Aminos Teriyaki sauce
  • Mix of 4 eggs and 1 cup of egg whites
  • Shredded Parmesan cheese to taste
  • Salt to taste

Instructions

  1. Spray muffin baking pan with extra virgin olive oil in each muffin cup.

    Place spinach leaves on the bottom of muffins cups. 

    Then add ground chicken breast, bell pepper, broccoli, fresh green peas, minced parsley and Coconut Aminos Teriyaki sauce sequentially one layer on top of another into each muffin cup.

    Mix eggs and salt, and pour it over each muffin cup. 

    Sprinkle parmesan cheese on top of the eggs.

    Bake at 350F for 20-23 min.


Recipe Notes

Serve it for breakfast or have it as a snack throughout the day.

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