Chicken Mini Frittatas

MAKES 4 SERVINGS

Comfort food isn’t just for nighttime! These Chicken Mini Frittatas transform any dull morning into an energized start to the day. Loaded with protein and healthy fats, this recipe also makes the perfect dish to serve at your next brunch. Feel free to swap out the herbs or add in veggies to make your own twist.

INGREDIENTS

1 pound skinless boneless chicken breast
2 medium eggs
½ cup almond flour
1 cup shredded mozzarella cheese
2 tablespoons finely chopped fresh basil
2 tablespoons chopped chives
2 tablespoons chopped parsley
½ teaspoon garlic powder
Sea salt and black pepper, to taste
1 tablespoon olive oil
Ranch dressing, for serving

INSTRUCTIONS

1. Chop the uncooked chicken breast into tiny pieces, and then place the pieces in a large mixing bowl.
2. Stir in the almond flour, eggs, mozzarella, basil, chives, parsley, garlic powder, salt, and pepper. Mix well to combine.
3. Add the oil to a large nonstick pan and heat over medium-low heat. Scoop the chicken mixture into the pan, then slightly flatten to create a frittata. Cook the frittatas in batches, about 4 per batch.
4. Fry at medium-low temperature until golden brown on both sides, about 6–8 minutes.
5. Serve with ranch dressing.

This AMAZING recipe and more can be found in my new Diabetic Kitchen cookbook here