Fajita Frittata Recipe

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Fajita Frittata Recipe
Fajita Frittata Recipe photo by Taste of Home
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Fajita Frittata Recipe

Read Reviews
4 1 1
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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
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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, 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 juices run clear.
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.
Originally published as Fajita Frittata in Simple & Delicious May/June 2006, p33

Nutritional Facts

1 slice: 137 calories, 7g fat (2g saturated fat), 23mg cholesterol, 393mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 15g protein. Diabetic Exchanges: 2 lean meat, 1 fat.

  • 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, beaten
  • 1 cup (4 ounces) shredded Colby-Monterey Jack cheese
  • Salsa and sour cream, optional
  1. In a large ovenproof skillet, saute the chicken, onion, green pepper, lime juice, salt, cumin and chili powder in oil until chicken juices run clear.
  2. 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.
Originally published as Fajita Frittata in Simple & Delicious May/June 2006, p33

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Mzfitz User ID: 1771845 109219
Reviewed Jan. 6, 2011

"It's a keeper!! Very good!"

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