Chicken Frittata (Southwestern Style)

INGREDIENTS

• 1 tablespoon olive oil
• 1 ¼ cup diced peppers I used a mix
• ½ cup diced red onion
• 1 cup frozen corn see pic for the one I used, green chilies is optional
• 1 clove garlic diced
• 1.5 teaspoon chili powder
• ½ teaspoon paprika
• 1 tablespoon fresh squeezed lime juice
• 6 oz shredded cooked chicken about 1.5 cups
• ½ cup diced tomatoes I used Rotel shown in picture
• 6 eggs
• ¼ cup milk I used 1%
• Dash of salt & pepper
• Fresh cilantro for topping *optional

INSTRUCTIONS

• Heat the olive oil in a large oven-safe skillet.
• Add in the diced peppers, onions, garlic, frozen corn, and lime juice. Mix in chili powder and paprika and saute over medium heat for about 10 minutes.
• Preheat the oven to low broil.
• Stir in the cooked, shredded chicken and diced tomatoes. Continue cooking for 2-3 minutes.
• In a large bowl or Pyrex measuring cup, whisk the eggs and milk together and add in the salt and pepper.
• Pour the egg mixture over the veggie and chicken mixture and cook on stove top till the eggs bubble. This will take about 5 minutes.
• Place the oven safe skillet in the oven for approx 12 minutes – until the eggs are firm and cooked through.
• Cut into 6 equal servings.

NOTES

NUTRITION