Chicken, Pesto and Cherry Tomato Frittata
Ingredients
- 8 large eggs
- 300 g cooked chicken breast
- 200 g cherry tomatoes
- 3 tbsp fresh basil pesto
- 125 g mozzarella
- 2 tbsp olive oil
- 1 tsp black pepper
Nutrition (per serving)
- Calories
- 521 kcal
- Protein
- 47.1 g
- Carbohydrate
- 3.7 g
- of which sugars
- 2.4 g
- Fat
- 34.4 g
- of which saturates
- 10.9 g
- Fibre
- 0.9 g
- Salt
- 1.14 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the grill to high. Shred or slice the cooked chicken and halve the cherry tomatoes. Tear the mozzarella into chunks.
- 2
Whisk the eggs with 2 tablespoons of pesto and plenty of black pepper.
- 3
Heat olive oil in an ovenproof frying pan over medium heat. Add the chicken and tomatoes and cook for 2 minutes.
- 4
Pour over the egg mixture, then dot the mozzarella across the top. Cook on the hob for 5 minutes until the base is set.
- 5
Grill for 3–4 minutes until bubbling and golden. Drizzle the remaining pesto over the top and serve in wedges.
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