Pesto Chicken Frittatas - alive magazine

Name: Pesto Chicken Frittatas - alive magazine
Ingredients: 1 Tbsp (15 mL) grapeseed or sunflower oil; 1 lb (450 g) skinless, boneless organic chicken breast, cut into 1/4 in (6 mm) pieces; 3 cups (750 mL) finely chopped broccoli florets; 8 large organic eggs; 1/3 cup (80 mL) plain yogurt or sour cream; 1/4 cup (60 mL) prepared pesto; 1/4 tsp (1 mL) salt; 1/4 tsp (1 mL) red pepper flakes (optional); 1/3 cup (80 mL) chopped sun-dried tomatoes

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Breaking up a whole frittata into individual parts slashes cooking time, allows the egg cakes to be easily movable from the kitchen, and makes for an undeniably…

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Ingredients

1 Tbsp (15 mL) grapeseed or sunflower oil
1 lb (450 g) skinless, boneless organic chicken breast, cut into 1/4 in (6 mm) pieces
3 cups (750 mL) finely chopped broccoli florets
8 large organic eggs
1/3 cup (80 mL) plain yogurt or sour cream
1/4 cup (60 mL) prepared pesto
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) red pepper flakes (optional)
1/3 cup (80 mL) chopped sun-dried tomatoes