Lunch: Chicken and Artichoke Frittata

A baked, crustless egg dish filled with chicken, artichoke hearts and cheese

This recipe includes fertility superfoods such as:

Chicken Breast

Health and fertility benefits of Chicken and Artichoke Frittata

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen

Ingredients

2 (6 oz) jars marinated artichoke hearts
1 small onion, finely chopped
1 clove garlic, minced
4 eggs, lightly beaten
1/4 cup bread crumbs, plain
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon oregano
1/8 teaspoon hot sauce
1 cup low-fat cheddar cheese, shredded
2 boneless skinless chicken breast, grilled
2 teaspoons fresh parsley, minced

Instructions

Pre-heat oven to 325 °F. Drain the artichoke heart marinade into large skillet. Chop drained artichokes and set aside. Heat the marinade over medium heat. Add the onion and garlic and sauté for 5 minutes. Place the beaten eggs into a large bowl, add the breadcrumbs, salt, pepper, oregano and hot sauce to the eggs. Stir in the cheese, chicken, chopped artichokes, sautéed onions and garlic, along with the liquid in the skillet. Pour into a greased 7-by-11-inch casserole dish. Bake for 30 minutes or until set. To serve, cut into squares. The frittata may be served hot or cold.
It may be frozen after baking. Reheat in a 300 °F oven for 10 minutes.

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