Quick Baked Chicken and Broccoli Frittata

1.Preheat your oven to 190°C (375°F). Lightly grease a 9-inch pie dish or an oven-safe skillet.

2.Heat the olive oil in a small skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent.

3.Add the broccoli florets to the skillet with the onions and cook for an additional 3 minutes until slightly tender-crisp. Remove from heat.

4.In a large bowl, whisk together the 8 eggs, milk, salt, pepper, and nutmeg (if using) until well combined and slightly frothy.

5.Stir in the shredded cooked chicken, the sautéed onion and broccoli mixture, and the shredded cheese into the egg mixture.

6.Pour the entire mixture evenly into the prepared pie dish or skillet.

7.Bake for 25 to 30 minutes, or until the frittata is set in the center and lightly golden brown on top. A knife inserted near the center should come out clean.

8.Remove the frittata from the oven and let it cool for 5 minutes before slicing. Garnish with fresh chopped parsley before serving.