Friendship, frittata and fun
And a recipe for a healthy Chicken Broccoli Frittata. Yum!
I’m a lucky girl to have such amazing friends in my life! Topping the list, is my group of eight college friends/sorority sisters — we’ve been friends since the 80’s and have seen each other through triumph and heartache, loss of every kind, joy of just about every kind, and lots of celebration.
This was the group of women that traveled from Minnesota to Maine with me almost three years ago to climb a mountain in Acadia National Park and toast my -150 pound weight loss milestone.
We’re all now entering (what I guess you call) middle age, and we all live in Minnesota so we’re able to see each other often. Lately, we’ve embarked on an attempt to get together weekly at my friend Kathy’s house. She hosts weekly “supper club” and whomever can come, comes. One of us makes dinner, and the nights are always filled with deep-in-your-belly, full-on laughter. The kind that makes your cheeks hurt and spirit soar.
Since I’ve been in Maine for the last month, I’ve missed our weekly supper clubs filled with this heavy dose of unconditional friendship and fun. But this week was my triumphant return to this kick ass group of women with whom I’ve shared just about everything in life. And, oh boy, did I need it. A healthy recipe for the soul.
This time, Jean made dinner. And since she eats healthy herself and knew I was struggling to get back on the clean eating plan, she promised dinner would be totally clean and healthy. It was — and delicious!
Before our very eyes — and over plenty of vino and laughter — Jean whipped up an amazing Chicken & Broccoli Frittata, a beautiful fresh from the garden salad, and fresh berries for dessert. Yum! Yes, it was breakfast for dinner and it was great.
Jean said she often makes frittata for dinner and experiments will all different themes and variations, including a corn and black bean Southwestern version with salsa on top, fresh Asparagus version (vegetarian style or with chicken), and a ham, cheese, mushroom, and onion version that can be done with lean ham and lowfat cheese. Then, there is this 100% “clean” and yummy Chicken & Broccoli Frittata that’s so simple, even I can make it.
Fun frittata fact: For those of you that don’t know frittata, it’s true definition is: “an egg-based Italian dish similar to an omelette or crustless quiche, with additional ingredients such as meats, cheeses, vegetables or pasta. The word frittata is derived from Italian and roughly translates to “egg-cake”. The difference between an omelette and a frittata is that omelets traditionally have the egg mixture cooked and folded around a filling, while a frittata layers it in and cooks combined all at once.
So, without further adieu, here is Jean’s recipe.
Chicken & Broccoli Frittata (by Jean Voxland):
(Made in a 9 x 13 pan or a pie (quiche) plan, depending on how many you serve)
- Layer chicken breast in the bottom of the pan
- Fresh broccoli cut in very small pieces layered on top of chicken
- 1/4 cup of chopped green onion
- Egg beaters — cover chicken and veggies with egg beaters or egg whites, the broccoli does need to be covered with egg mixture so it doesn’t dry out
- Lightly sprinkle lowfat mozzerella cheese on top
- Sprinkle fresh cilantro on top of cheese
- Sliced fresh tomatoes layered on top, a sprinkle more of cilantro
- Bake at 350 degrees for 30 min (depending on the size of your pan) – larger pan takes a bit longer to bake
(See Frittata photo gallery below this post)
So enjoy this recipe and if you have a clean and healthy recipe to share, let me know. I’d love to post it here.