Sun Dried Tomato Chicken Frittata

Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 2 servings


  • 1 tablespoon coconut oil
  • 1/8 cup onion chopped
  • 1/8 cup chopped sun dried tomatoes
  • 1 cup cooked and chopped chicken breast
  • 1/4 cup chopped fresh spinach
  • 1/2 clove garlic minced
  • sea salt and freshly ground black pepper to taste
  • 8 large eggs beaten


  • In a skillet over medium heat, heat coconut oil.
  • To the skillet, add onions and cook until translucent.
  • To the onion mixture, add the tomatoes and chicken, and cook for 3 to 5 minutes then stir in spinach, garlic, and salt and pepper.
  • Slowly pour eggs evenly over vegetables. Cook egg for 3 to 5 minutes, until egg is firm.
  • Flip the frittata and cook for another minute or two, until cooked through. Cut into slices and serve immediately.
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