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Pesto Chicken & Zucchini Supper Frittata

Leftover chicken plus eggs equals an easy weeknight supper. Add a bowl of fruit and slices of whole-grain toast for a satisfying meal.

Prep Time 
Cook Time 
Total Time 

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

Instructions 

Beat eggs, 1/2 cup cheese, milk, and basil together with a fork until well blended; set aside.

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.

Pour egg mixture into skillet; cover and cook about 10 minutes or until eggs are set.

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.

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.

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Primary Product 
Cuisine 
  • Serving Size
    • Servings 
      6
  • PER SERVING
    • Calories 
      315
    • Calories from Fat 
      63%
    • Total Fat 
      22g
    • Saturated Fat 
      9g
    • Total Carbohydrate 
      5g
    • Protein 
      23g
    • Sugars 
      4g
    • Cholesterol 
      305mg
    • Dietary Fiber 
      1g
    • Sodium 
      630mg
  • DAILY VALUE
    • Vitamin A 
      20%
    • Vitamin C 
      22%
    • Calcium 
      24%
    • Iron 
      9%
  • DIETARY EXCHANGES
    • Fat 
      1.5
    • Vegetable 
      1
    • Med-Fat Meat 
      3
    • Med-Fat Meat 
      3
Cooking Method 
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