One of my favorite panini flavor combinations happened to be a roasted chicken pesto sandwich that I used to snag at my local supermarket for a special treat. Filled with pesto and rotisserie chicken with a little spinach and tomato, it was one of my favorite supermarket splurges after a day of errand running. I wanted to capture those chicken pesto flavors in a frittata recipe and dreamed up this gluten-free version of my favorite panini that I can enjoy for breakfast or as a filling lunch.
If you have never made a frittata before, welcome to the world’s easiest breakfast that can serve a crowd. All you need is an oiled cast iron skillet for this easy one-pot dish. Years ago I got this one for less than $15 and it has served a million frittatas over the years. If you take great care of it, this small investment can last you a lifetime and be handed down to your kiddos. I have so many fond memories of the good things that we ate out of these skillets when I went to my grandma’s house.
To make a frittata in this, you just heat up the toppings and then pour the beaten eggs on top. Using a wooden spoon, I just shift the fillings around until they are covering the entire pan, heat for a few minutes on medium heat to develop the crust on the bottom, and then transfer it into the oven to finish. Within minutes, you have a frittata that can be divvied up into portions for a busy week or an impressive dish to serve a crowd.
I rely up on my favorite big batch roasted chicken recipe, that I make for our wraps for the week, to add even more protein to this dish. This seasoning mix never fails me for rotisserie flavor on a small budget. Bursts of flavor from sun dried tomatoes really brighten the flavoring in this base. Of course, you can’t add those without a healthy amount of spinach and pesto, in my humble opinion!
I hope you love this yummy frittata as much as I do! I had a couple of gatherings that I took this to and it was a huge hit with everyone, even the egg haters. The pesto mellows the strong egg flavor in this so it’s a great one to give a spin if people in your family don’t always embrace eggs.
- 2 tablespoons olive oil
- 1- 8 ounce bag spinach
- 1½ cups roasted chicken, diced or shredded (see above for my recipe)
- ½ cup prepared pesto
- 3-ounce bag julienne-cut sun dried tomatoes
- 10 eggs, beaten and seasoned
- ¼ cup milk
- Preheat oven to 375 F. In a large mixing bowl, whisk eggs, milk and sea salt until fully incorporated.
- Heat a large cast-iron to medium-high heat. Add olive oil and spinach and then lower to medium heat and allow spinach to wilt.
- When spinach has wilted, add pesto, sun dried tomatoes, and roasted chicken. Stir to incorporate. Add egg mixture and use your spoon to spread the fillings out evenly in the skillet. Heat for a few minutes to create the crust on the bottom of the eggs.
- Place skillet in the oven, uncovered, and bake for 25-28 minutes or until the top is set and the edges are golden brown. Remove and allow to cool 10 minutes before slicing and serving. Finish with a sprinkle of flat-leaf Italian parsley.
Looking for more fun frittata flavors? Try this easy Dairy-Free Sausage & Vegetable Frittata for another fun spin!
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