NBA FIT Live Healthy Week: Pesto Bacon Zucchini Noodle Frittata With Kale

Nba chef ali maffucci fritatta rotator

This week, Men’s Fitness is teaming up with the NBA to celebrate NBA FIT Live Healthy Week. While all-star athletes will be promoting fitness and healthy living in communities around the nation, we’re camping out in the kitchen. Each day, we’ll deliver a series of low-calorie, muscle-building, athlete-caliber recipes designed by world-class chefs, like Mario Batali, Candice Kumai, Marc Forgione, Bill Telepan, Ali Maffucci, and Roble Ali. 

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Breakfast Pesto Bacon Zucchini Noodle Frittata with Kale

Prep Time: 10 minutes
Cook Time: 35 minutes
Serves: 8” cast iron skillet (4-8 slices)


For the pesto:

  • 1.5 packed cups of basil leaves
  • 1.5 tbsp minced garlic
  • 1/2 tsp ground salt
  • 1/4 tsp pepper
  • 3 tbsp pine nuts
  • 1/4 cup olive oil

For the frittata:

  • 5 pieces of bacon
  • 1.5 cups chopped kale
  • 2 small zucchinis, spiralized
  • 1/2 tsp garlic powder
  • 6 eggs, beaten
  • cracked pepper to season


  1. Preheat the oven to 375 degrees. In a large skillet over medium heat, cook the bacon until medium-crispy. Set aside on a paper towel lined plate, leaving 1 tablespoon of bacon fat in the skillet.
  2. Add the mushrooms to the skillet and cook for 2 minutes and then add in the kale, zucchini noodles and garlic powder. Cook until the kale wilts mostly.
  3. Pour the eggs over the noodles, distributing evenly. Top with a generous amount of pepper and let cook for 2 minutes, letting the eggs cook to set on the bottom.
  4. Place in the oven for 20-25 minutes or until you can stick a knife through the center of the frittata and it comes out clean.
  5. While the frittata is baking, prepare you pesto sauce: place all of the ingredients in a food processor and pulse until creamy. Taste and adjust seasonings to your liking.
  6. When the frittata is done, serve immediately with side of the basil pesto. Enjoy!
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