Pesto, Chicken & Spinach Frittata

This frittata might be my happiest accident/everything-in-the-kitchen-sink recipe to date. I created it when I was coming up with recipes for a healthy snack class, and I wanted some savory options. As with breakfast, American culture has somehow made snacking synonymous with sugary foods—granola bars, crackers, cookies masquering as crackers, fruit pouches and even chips.

But sweetness does not a proper snack make, and often it's the worst bet for your cravings and blood sugar. In my crusade to reinvent the concept of snacking, I like to show clients that leftovers, lunch & dinner foods can be fantastic options as well. Starving at 4? Try a cup of soup or some roasted vegetables or a piece of grilled chicken.

Or, better yet, a slice of this INSANE frittata! Frittatas are a busy cook's best friend for a snack or any single meal of the day! If you keep a proper ratio of liquid to filling, you can make a frittata with pretty much whatever's in the fridge. The day I decided to cook one for my healthy snack class, I had some homemade pesto, a rotisserie chicken, some garlic and baby spinach. I knew the flavors wouldn't clash, but I was absolutely blown away by how incredibly delicious the finished product turned out to be.

You can make your own pesto or roast your own chicken, but certainly don't need to, and it will save an enormous amount of time. Look for pesto with ingredients you recognize and no preservatives. And try for an organic chicken. Once you have those two things, this recipe comes together so fast it leaves a trail of dust  egg shell.

After I fed this to a happy class, I immediately made two more and enjoyed every single slice for meals throughout the week. This recipe contains so much good protein, you will be full for hours and might not even need to do the 4'oclock snack dance!