Recipes > Poultry Recipes > Country-Style Keto Frittata

Poultry Recipes | Main Dishes

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Heat a pan with a little olive or avocado oil
In a bowl, marinate the diced chicken breast with allegro mesquite liquid smoke, garlic powder, cracked pepper, sea salt, onion powder, paprika, and a spray of olive oil. Add the marinated chicken to the heated pan and cook until fully cooked, stirring occasionally.
Add chopped white onion, fresh rosemary, and thyme to the pan with the cooked chicken. Sauté until the onions are translucent.
Mix in diced zucchini, Spanish summer squash, and asparagus. Add diced tomatoes, sliced mushrooms, and cook for 5 minutes.
Stir in pesto sauce, spinach, and basil. Turn off the heat, spray a little avocado oil, and crack 3 eggs directly into the vegetable mixture. Add crumbled feta and sliced olives.
Turn the heat back on, add a splash of water, cover the pan, and add diced tomatoes on top. Sprinkle grated Parmesan cheese over the mixture, cover again, and let it simmer until the eggs are cooked to your liking.
While the frittata is cooking, chop fresh parsley for garnish.
Once the frittata is ready, garnish with chopped parsley. Serve with a dollop of sour cream, a spoonful of salsa, and additional Parmesan cheese.