Chicken Pesto Frittata

Chicken Pesto Frittata

Chicken Pesto Frittata

Serving Size: 2-5


4-5 eggs beaten

1/4 cup red onion chopped

1 Portabello mushroom chopped

1 small green zucchini

1 small yellow zucchini

1/2 cup cooked chicken (mine came from a leftover roasted chicken)

1 tbsp ghee, butter or olive oil

2 tsps Pesto Sea Salt

Salt and Pepper to taste


  • Crack eggs into a bowl, beat them with a fork, add cream and mix. Set aside.
  • In a frying pan, add the ghee (or butter/olive oil) on medium/high heat, add the onions and cook until translucent, about 5 minutes, stirring consistently.
  • Add the mushrooms and zucchini and continue cooking until the vegetables are cooked al dente.
  • Add the chicken and cook for just a minute.
  • Add the Pesto Sea Salt and continue stirring to incorporate. Taste and add salt and pepper if needed.
  • Spread the ingredients across the frying pan so they are equally distributed.
  • Pour the egg mixture over the top and let seep into the ingredients, tipping the frying pan back and forth to get full coverage. 
  • Let cook for about a minute and either cover the pan with a lid until done. 

You may also like View all