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Fajita Frittata Recipe

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This is a super-flavorful and quick entree. It takes me just a few minutes to prepare. Though you could serve it for brunch, whenever I ask my family what they want for dinner, this is their most popular request. –Mary Ann Gomez, Lombard, Illinois

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Fajita Frittata Recipe

Prep/Total Time: 25 min.

Yield: 8 Servings

10 15 25

Ingredients

1/2 pound boneless skinless chicken breast, cut into strips
1 small onion, cut into thin strips
1/2 medium green pepper, cut into thin strips
1 teaspoon lime juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 tablespoons canola oil
8 eggs, lightly beaten
1 cup (4 ounces) shredded Colby-Monterey Jack cheese
Salsa and sour cream, optional

Directions

In a large ovenproof skillet, saute the chicken, onion, green pepper, lime juice, salt, cumin and chili powder in oil until chicken is no longer pink.
Pour eggs over chicken mixture. Cover and cook over medium-low heat for 8-10 minutes or until eggs are nearly set. Uncover; broil 6 in. from the heat for 2-3 minutes or until eggs are set.
Sprinkle with cheese. Cover and let stand for 1 minute or until cheese is melted. Serve with salsa and sour cream if desired. Yield: 8 servings.

Nutritional Facts 1 serving (prepared with egg substitute and reduced-fat cheese; calculated without salsa and sour cream) equals 137 calories, 7 g fat (2 g saturated fat), 23 mg cholesterol, 393 mg sodium, 3 g carbohydrate, trace fiber, 15 g protein. Diabetic Exchanges: 2 lean meat, 1 fat.

Originally published as Fajita Frittata in Simple & Delicious May/June 2006, p33

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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