Chicken, Red Pepper, and Broccoli Frittata

My healthy recipe for Chicken, Red Pepper, and Broccoli Frittata is packed with protein and veggies. It will energize you all throughout the day with hearty chicken and lots and lots of vegetables. My family enjoys this recipe as breakfast, lunch or dinner. Chicken, Red Pepper, and Broccoli Frittata can be served with a slice of whole grain toast or some ripe fresh fruit for a perfectly balanced meal. Save the leftovers covered in the fridge or meal prep this at the beginning of the week for days worth of meals. This Chicken, Red Pepper, and Broccoli Frittata is sure to satisfy and make you feel great!

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Is this Easy Frittata Recipe Low Carb?

Yes! I wrote this recipe as a low carb option for breakfast, lunch, or dinner. Adding or taking away ingredients may influence the dietary information at the end of this recipe. Feel free to change up however many vegetables you like!

This recipe comes in at 6 grams of carbs per serving, perfect for low carb and keto diets. Want to explore more keto recipes? Check out my Creamy Mashed Cauliflower Recipe.

What are the Ingredients for Chicken, Red Pepper, and Broccoli Frittata?

• 2 teaspoons light butter
• 1 shallot, thinly sliced
• 1 tablespoon minced garlic
• salt, to taste
• black pepper, to taste
• 8 ounces skinless boneless chicken breasts, diced
• 5 eggs
• 4 egg whites
• ½ cup skim milk
• ¼ cup reduced-fat grated Parmesan cheese
• 1 cup broccoli florets
• 1 cup diced zucchini
• 1 cup diced yellow squash
• 1 red bell pepper, diced
• 12 asparagus spears, cut into 1-inch pieces

How to Make Chicken, Red Pepper, and Broccoli Frittata

Preheat the oven to 350°F and line a 9-inch round casserole dish with parchment paper, or generously grease with nonstick cooking spray. Heat a medium-size skillet over medium heat and add the butter to melt. Add the shallot and garlic, cooking for 2-3 minutes, until the shallots begin to soften. Season the chicken with the salt and pepper and add to the skillet. Adjust the heat to medium-high if needed, and cook for 6-8 minutes, stirring occasionally to brown all sides of the chicken, then remove the skillet from the heat.

In a large mixing bowl, whisk together the eggs, egg whites, milk, and cheese, then set aside. Layer the cooked chicken and shallot mixture and the vegetables in the prepared casserole dish.

Pour the egg mixture over everything and bake for 25-35 minutes, or until the eggs are set and the vegetables are tender. Slice into 6 slices and serve warm.