Pesto Chicken Frittatas

Ingredients:

-1 Tbsp (15 mL) olive oil1 lb (450 g) skinless, boneless chicken breast, cut into

- ¼ in (6 mm) pieces

-3 cups (750 mL) finely chopped broccoli florets

-8 large eggs

-⅓ cup (80 mL) plain yogurt or sour cream

-¼ cup (60 mL) prepared pesto

-¼ tsp (1 mL) salt

-¼ tsp (1 mL) red pepper flakes (optional)

-⅓ cup (80 mL) chopped sun-dried tomatoes

Directions:

• Heat oil in a skillet over medium heat. 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 (30 mL) water to skillet and heat until tender and bright green, about 2 minutes. Remove broccoli from skillet and let cool.

• Preheat oven to 375 F (190 C).

• In large bowl, whisk together eggs, yogurt or sour cream, 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 cool for 5 minutes before unmoulding.

Makes 12 muffins;

*count each muffin as 2 proteins and 2 fats.

Recipe courtesy of Alive.com