Chicken Frittata with Zucchini and Pesto
Chicken Frittata with Zucchini and Pesto is a hearty, all-in-one meal. Perfect for dinner or a special weekend brunch.
nutritional facts
Ready in
35
mins
Preparation
10
mins
Serves
8
people
Ingredients:
8 large eggs
1/2 cup stale bread pieces
1/2 cup lowfat 2% milk
1 cup shredded cooked chicken
1 cup shredded zucchini
3/4 cup ricotta cheese
1/3 cup BUITONI Refrigerated Pesto with Basil (7 oz.)
1/4 teaspoon salt
1 tablespoon extra virgin olive oil
BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
Directions:
PREHEAT oven to 325° F.WHISK eggs in a large bowl. Add bread and milk, stirring until moistened. Stir in chicken, zucchini, ricotta cheese, pesto and salt.
HEAT oil in a 10-inch nonstick skillet over medium heat. Add egg mixture; cook, without stirring, for 5 minutes or until bottom is set. Cover skillet handle with foil if it is not all metal. Place skillet in oven and bake for 20 to 30 minutes or until center is set when skillet is jiggled.
REMOVE from oven; let stand for about 5 minutes before cutting into wedges to serve. Top with a small dollop of additional pesto and sprinkle with Parmesan cheese.
https://prod.buitoni.com/pasta-recipes/147502/chicken-frittata-zucchini-and-pesto
Chicken Frittata with Zucchini and Pesto
Nutritional Information
| Calories 220 | |
| Calories from Fat 130 | |
| Total Fat 15g | 23% |
| Saturated Fat 4.5g | 23 % |
| Cholesterol 235mg | 79 % |
| Sodium 290mg | 12 % |
| Carbohydrate 5g | 2 % |
| Dietary Fiber g | % |
| Sugars 2g | |
| Protein 16g | |
| Vitamin A | 10% |
| Vitamin C | 6% |
| Calcium | 15% |
| Iron | 6% |