Chicken Vegetable and Ricotta Frittata Recipe

Ingredients

• 12 ounces skinless, boneless chicken breast or thigh trimmed of fat
• 3 cups homemade or store-bought low sodium chicken stock
• 4 tablespoons olive oil, divided
• 1 medium onion, finely chopped (about 1 cup)
• 1 1/4 pounds broccoli florets, cut into 2-inch pieces
• Kosher salt and freshly ground black pepper
• 1/2 cup grape tomatoes, halved
• 1/2 cup lightly packed fresh basil leaves, chopped
• 10 large eggs, lightly beaten
• 1 1/2 cups ricotta cheese
• Whole basil leaves for garnish

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