Chicken Pesto Frittata - alive magazine
Packed with chicken, mozzarella, tomatoes and pesto, this frittata has a definite pizza vibe. You’ll have extra pesto, so use it in pasta dishes…
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Cooking tools:
- Food processor
- Blender
- Skillet
- Oven
- Stove
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spatula
- Grater
Ingredients
- 2 cups (500 mL) arugula
- 1/2 cup (125 mL) fresh basil
- 1/3 cup (80 mL) walnuts
- 3 garlic cloves, chopped
- 1/3 cup (80 mL) grated low-sodium Parmesan cheese
- Juice of 1/2 lemon
- 1/4 cup (60 mL) extra-virgin olive oil or camelina oil
- 1 Tbsp (15 mL) grapeseed oil
- 1 lb (450 g) skinless, boneless chicken thighs, cut into 1 in (2.5 cm) pieces
- 2 shallots, thinly sliced
- 8 large free-range eggs
- 1/3 cup (80 mL) milk or unflavoured rice milk
- 1 cup (250 mL) shredded mozzarella cheese, divided
- 1/2 cup (125 mL) oil-packed sun-dried tomatoes, sliced
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