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Pesto Chicken & Zucchini Supper Frittata

Prep Time Cook Time Servings
15 minutes 20 minutes 6 servings

Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 6

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Leftover chicken plus eggs equals an easy weeknight supper. Add a bowl of fruit and slices of whole-grain toast for a satisfying meal.
Ingredients
  • 8 large eggs
  • 1 cup (4 ounces) shredded Asiago & Parmesan cheese blend
  • 1/4 cup milk
  • 1/2 teaspoon dried basil, crushed
  • 1 tablespoon olive oil
  • 2 cups shredded fresh zucchini (about 2 medium)
  • 2 tablespoons chopped green onions
  • 1 cup cooked and chopped Gold'n Plump® Seasoned Whole Chicken, Pesto flavor (about 1/4 chicken)
  • 1 cup grape cherry tomatoes, halved
  • 1 cup warm marinara sauce, if desired
Directions
  1. Beat eggs, 1/2 cup cheese, milk, and basil together with a fork until well blended; set aside.
  2. Heat oil in 10-inch nonstick skillet over medium-high heat. Add zucchini and green onion; sauté about 5 minutes. Stir in chicken and tomatoes; spread into an even layer in skillet.
  3. Pour egg mixture into skillet; cover and cook about 10 minutes or until eggs are set.
  4. Heat broiler to high; place skillet under broiler for 3 minutes or until puffed and browned. Sprinkle with remaining ½ cup cheese; broil 2 minutes or until cheese is melted and browned. Cut frittata into wedges; serve with marinara sauce.
Substitutions/Variations

Nutritional information may change when substituting your chicken
product. If you choose to substitute frozen chicken for this recipe,
it's best to thaw before cooking.

Nutritional Information
PER SERVING • Calories 315 • % Calories from Fat 63% • Total Fat 22g • Saturated Fat 9g • Trans Fat 0g • Cholesterol 305mg • Sodium 630mg • Total Carbohydrate 5g • Dietary Fiber 1g • Sugars 4g • Protein 23g • % DAILY VALUE • Vitamin A 20% • Vitamin C 22% • Calcium 24% • Iron 9% • DIETARY EXCHANGES • Vegetable 1 • Med-Fat Meat 3 • Fat 1 1/2

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