Pesto Chicken Frittata


Pesto Chicken Frittata

Serves: 4

Ingredients for pesto:

1 cup/handful of basil leaves

1/4 cup or 35g of pine nuts

1/4 cup or 60ml of extra virgin olive oil

2 cloves of garlic

1/2 tsp. of salt

Ingredients for frittata:

10 medium sized eggs

1 1/2 cups of shredded rotisserie chicken

8 cherry tomatoes

100g bag of baby spinach


  1. Pre-heat oven to 180 degrees C.
  2. Heat a 10 inch cast iron skillet or appropriate non-stick pan to a medium heat.
  3. Blitz all pesto ingredients in a food processor or blender and then chop cherry tomatoes in half.
  4. Melt a knob of butter into your pan and then add in the spinach.
  5. When the spinach has wilted (optional: cover with a lid to steam the spinach and speed up the process) add the pesto and shredded chicken. Stir to incorporate.
  6. Crack and whisk your eggs until very light and then add to the skillet.
  7. Place your chopped cherry tomatoes on top and then place in the oven.
  8. Bake for 15 minutes and then broil for 5 minutes to get the top nice and golden.
  9. Remove from the oven and enjoy.

Nutritional Information:

Calories: 361kcal

Carbohydrates: 7.45g

Of which sugars: 2.2g

Protein: 39.3g

Fat: 19g

*Recipe provided by our chefs at Natural Fitness Food.

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