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Chicken, Broccoli and Cheddar Frittata

Chicken, Broccoli and Cheddar Frittata


2 cups (500 ml) frozen broccoli florets, thawed, drained and chopped if large
1 cup (250 ml) chopped cooked chicken
8 eggs
1/2 cup (125 ml) 10% half-and-half cream
1/2 tsp (2 ml) each salt and pepper
1/2 cup (125 ml) shredded Canadian Cheddar or Swiss cheese, divided

Preheat oven to 400°F (200 °C).

In a lightly buttered 8 1/2 inch (21 cm) or 9 1/2 inch (24 cm) deep-dish glass pie plate, scatter broccoli and chicken.

In a large bowl whisk eggs until blended. Whisk in cream, salt and pepper. Stir in half of the cheese and pour into pie plate. Sprinkle with remaining cheese.

Bake for 30 to 35 min or until puffed, golden and eggs are set. Let stand for 5 min before cutting into wedges.

Complementary Wines: Cider: hard, Rioja, Soave, Torrontes

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