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Fajita Frittata

 Fajita Frittata
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
8 ServingsPrep/Total Time: 25 min.


  • 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
  • 2 cups egg substitute
  • 1 cup (4 ounces) shredded reduced-fat Colby-Monterey Jack cheese
  • Salsa and sour cream, optional


  • 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 egg substitute over chicken mixture. Cover and cook over
  • medium-low heat for 8-10 minutes or until 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 (calculated without salsa and sour cream) equals 137 calories,

2 of 2

Fajita Frittata (continued)

Nutritional Facts: 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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.