Healthy Recipes

Tuscan Chicken Frittata

In search of vegetables, fun flavors, and extra proteins on a breakfast plate?

Tuscan Chicken Frittata
Calories 369
Protein 36g
Fat 22g
Carbs 7g

Frittatas are a great way to seamlessly incorporate vegetables, fun flavors, and extra proteins on a breakfast plate. The pesto, sun-dried tomatoes, and pine nuts in this frittata add excitement to the breakfast hour. This frittata is portioned for a crowd, but can easily be cut in half and prepared in a 6" oven-safe skillet if preferred.

Tuscan Chicken Frittata Servings: 8-10
Prep time: 15 minutes   |   Cook time: 1 hour
You'll need
  • 2 pounds boneless, skinless chicken breasts, rinsed and patted dry
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground black pepper
  • ¾ pound thick-cut bacon (about 8 strips), sliced crosswise (about 1/8 inch thick)
  • 1 bunch kale, de-stemmed and finely chopped
  • 18 large eggs, lightly beaten
  • ¼ cup Roasted Garlic Pesto 2.0
  • 1/3 cup sun-dried tomatoes packed in olive oil, thinly sliced
  • 2 tablespoons pine nuts, toasted (omit for nut-free)


Approximate nutrition breakdown (based on 1 of 10 servings)

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1. Preheat the oven to 450°. Line a rimmed baking sheet with parchment paper.
2. Sprinkle the tops of the chicken breasts with the salt and pepper. Place them on the baking sheet. Bake for 15 to 18 minutes, or until the juices run clear. Remove from the oven, and set aside to rest for 5 minutes.
3. In a 12" or 13" oven-safe frying pan or sauté pan, cook the bacon over medium heat until crispy, 10 to 12 minutes. Add the kale, and cook until the kale has wilted, about 5 minutes.
4. When the chicken breasts are cool enough to handle, slice them thinly crosswise, and add them to the pan with the bacon and kale. Pour the eggs over the mixture, and stir together over medium heat for 4 to 5 minutes, or until the eggs barely start to stiffen.
5. Preheat the oven to 350°.
6. Drizzle the pesto over the top of the frittata, then sprinkle the top with the sun-dried tomatoes and toasted pine nuts.
7. Bake the frittata for 25 minutes, or until the middle doesn’t wiggle when the pan is shaken.
8. Let cool for 5 minutes, then serve warm.