Pesto Chicken Frittatas
  • 1tbsp grapeseed or sunflower oil
  • 1lb skinless, boneless organic chicken breast, cut into 1/4 inch pieces
  • 3cups finely chopped broccoli florets
  • 8 large organic eggs
  • 1/3 cups plain, unsweetened yogurt
  • 1/4 cup prepared pesto
  • 1/4tsp salt
  • 1/4tsp red pepper flakes(optional)
  • 1/3 cup chopped sun-dried tomatoes
  1. In skillet over medium heat, warm oil. Add chicken pieces and heat until cooked through, about 4 minutes. Remove chicken from skillet and set aside to cool. Add broccoli and 2 Tbsp water to skillet and heat until broccoli is tender and bright green, about 2 minutes. Remove broccoli from skillet and let cool.
  2. Preheat oven to 375 F. In large bowl, whisk together eggs, yogurt, pesto, salt, and red pepper flakes (if using). Stir in cooked chicken, broccoli, and sun-dried tomatoes. Divide among 12 standard-sized greased muffin cups and bake until eggs are set, about 20 minutes. Let frittatas cool for 5 minutes before unmolding.
Recipe Notes

Per serving: 289 calories; 29 g protein; 16 g total fat (4 g sat. fat); 7 g total carbohydrates (2 g sugars, 2 g fiber); 293 mg sodium


Freeze freely

To freeze prepared muffin tin meals for future use, place cooked items on a parchment paper-lined baking sheet and then slide the sheet into the freezer. Freeze until solid. You can then pack them into an airtight container and return to the freezer.


Have some extra chili, soup, pumpkin puree, coconut milk, chicken broth, or tomato paste on your hands? Try doling these into muffin tin compartments. They’ll freeze into individual portions that will defrost much more quickly than a huge chunk of subzero food. Place your extra food into muffin cups, freeze until solid, unmold, and then store in airtight containers and return to the freezer.