This frittata might be my happiest accident/everything-in-the-kitchen-sink recipe to date. I created it when I was coming up with recipes for a healthy snack class, and I wanted some savory options. As with breakfast, American culture has somehow made snacking synonymous with sugary foods—granola bars, crackers, cookies masquerading as crackers, fruit pouches and even chips.
But sweetness does not a proper snack make, and often it’s the worst bet for your cravings and blood sugar. In my crusade to reinvent the concept of snacking, I like to show clients that leftovers, lunch & dinner foods can be fantastic options as well. Starving at 4? Try a cup of soup or some roasted vegetables or a piece of grilled chicken.
Or, better yet, a slice of this INSANE frittata! Frittatas are a busy cook’s best friend for a snack or any single meal of the day! If you keep a proper ratio of liquid to filling, you can make a frittata with pretty much whatever’s in the fridge. The day I decided to cook one for my healthy snack class, I had some homemade pesto, a rotisserie chicken, some garlic and baby spinach. I knew the flavors wouldn’t clash, but I was absolutely blown away by how incredibly delicious the finished product turned out to be.
You can make your own pesto or roast your own chicken, but certainly don’t need to, and it will save an enormous amount of time. Look for pesto with ingredients you recognize and no preservatives. And try for an organic chicken. Once you have those two things, this recipe comes together so fast it leaves a trail of
dust egg shell.
After I fed this to a happy class, I immediately made two more and enjoyed every single slice for meals throughout the week. This recipe contains so much good protein, you will be full for hours and might not even need to do the 4’oclock snack dance!
Pesto, Chicken and Spinach Frittata Recipe
TOTAL TIME: 70 minutes
- 1/2 teaspoon sea salt
- 1 tablespoon grass-fed butter (sub extra virgin olive oil)
- 2 teaspoons extra-virgin olive oil
- 2 cloves garlic, minced
- 1 8 ounce bag organic baby spinach
- 1/2 cup pesto (store bought or homemade)
- 1 1/2 cups shredded rotisserie chicken
- 1/4 cup full fat coconut milk
- 6 large eggs (preferably organic, or local and free-range)
- Preheat oven to 375 F. In a large mixing bowl, whisk eggs, coconut milk and sea salt. Until fully incorporated.
- Heat a large cast-iron or nonstick skillet to medium-high heat. Add butter and olive oil. When butter has melted, add garlic and stir for 30 seconds until fragrant. Add spinach, lower to medium heat and allow spinach to wilt. You can place a lid on the skillet to help steam spinach more quickly.
- When spinach has wilted, add pesto and shredded chicken. Stir to incorporate. Add eggs and coconut milk and stir carefully until evenly distributed.
- Place skillet in the oven, uncovered, and bake for 20-25 minutes or until the top is set and the edges are golden brown, but it doesn’t look dry. Remove and allow to cool 10 minutes before slicing and serving. Optional || Serve with sliced avocado and chopped roasted pistachios :).
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Laura Lea is a Certified Holistic chef, recipe developer and food writer based in her hometown of Nashville. Her company LL Balanced is at your service to provide easy, nutritious, family-friendly recipes that will make eating healthy a pleasure and restore balanced to your life. Laura Lea is a Certified Holistic Chef, not a registered dietician, nutritionist or doctor, and her opinion should not be taken as medical advice. Please consult one such licensed professional before making any significant changes to your diet.
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