Breaking up a whole frittata into individual servings slashes cooking time, allows the egg cakes to be easily movable from the kitchen, and makes for an undeniably cute presentation. These Pesto Chicken Frittatas can be served warm at home or as an on-the-run meal.
Hot stuff
Ovens can vary with respect to the amount of heat they produce and retain. You should check for doneness a minute or two before the cooking time indicated in any muffin tin recipe. If your oven heats unevenly, rotate the muffin tin halfway through the baking time.
Gluten free
- 1 tbsp grapeseed or sunflower oil
- 1 lb skinless, boneless organic chicken breast, cut into 1/4 inch pieces
- 3 cups finely chopped broccoli florets
- 8 large organic eggs
- 1/3 cups plain, unsweetened yogurt
- 1/4 cup prepared pesto
- 1/4 tsp salt
- 1/4 tsp red pepper flakes (optional)
- 1/3 cup chopped sun-dried tomatoes
- In skillet over medium heat, warm oil. Add chicken pieces and heat until cooked through, about 4 minutes. Remove chicken from skillet and set aside to cool. Add broccoli and 2 Tbsp water to skillet and heat until broccoli is tender and bright green, about 2 minutes. Remove broccoli from skillet and let cool.
- Preheat oven to 375 F. In large bowl, whisk together eggs, yogurt, pesto, salt, and red pepper flakes (if using). Stir in cooked chicken, broccoli, and sun-dried tomatoes. Divide among 12 standard-sized greased muffin cups and bake until eggs are set, about 20 minutes. Let frittatas cool for 5 minutes before unmolding.
Per serving: 289 calories; 29 g protein; 16 g total fat (4 g sat. fat); 7 g total carbohydrates (2 g sugars, 2 g fiber); 293 mg sodium
Freeze freely
To freeze prepared muffin tin meals for future use, place cooked items on a parchment paper-lined baking sheet and then slide the sheet into the freezer. Freeze until solid. You can then pack them into an airtight container and return to the freezer.
Have some extra chili, soup, pumpkin puree, coconut milk, chicken broth, or tomato paste on your hands? Try doling these into muffin tin compartments. They’ll freeze into individual portions that will defrost much more quickly than a huge chunk of subzero food. Place your extra food into muffin cups, freeze until solid, unmold, and then store in airtight containers and return to the freezer.
