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.
Tips:
If you want to make this meal low-FODMAP friendly, you can definitely omit the roasted garlic pesto OR make the pesto without the garlic.
Leftovers will keep refrigerated for up to 4 days.
To reheat, either place the frittata in a preheated 350º oven for 20 minutes, microwave for about 2 minutes, or heat it up in a frying pan on the stovetop over medium heat for about 10 minutes.
Approximate nutrition breakdown (based on 1 of 10 servings)
1/3 cup sun-dried tomatoes packed in olive oil, thinly sliced
2 tablespoons pine nuts, toasted (omit for nut-free)
Directions
Preheat the oven to 450°. Line a rimmed baking sheet with parchment paper.
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.
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.
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.
Preheat the oven to 350°.
Drizzle the pesto over the top of the frittata, then sprinkle the top with the sun-dried tomatoes and toasted pine nuts.
Bake the frittata for 25 minutes, or until the middle doesn’t wiggle when the pan is shaken.
