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

Method

1. 1

   Preheat the grill to high. Shred or slice the cooked chicken and halve the cherry tomatoes. Tear the mozzarella into chunks.

2. 2

   Whisk the eggs with 2 tablespoons of pesto and plenty of black pepper.

3. 3

   Heat olive oil in an ovenproof frying pan over medium heat. Add the chicken and tomatoes and cook for 2 minutes.

4. 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. 5

   Grill for 3–4 minutes until bubbling and golden. Drizzle the remaining pesto over the top and serve in wedges.