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Chicken Frittata with Tomato Salsa

Yvette Marquez
Updated Dec 6, 2013
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Ready in under an hour, our Chicken Frittata with Tomato Salsa is topped with spicy pico de gallo for a guest-pleasing Mexican-style brunch.

Chicken Frittata with Tomato Salsa

  • Prep Time 15 min
  • Total 50 min
  • Servings 6
  • Ingredients 17
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Ingredients

Pico de Gallo (Chopped Tomato Salsa)

  • 3 small Roma (plum) or vine-ripened tomatoes, chopped
  • 1 jalapeño chili, stem removed, chopped
  • 1/4 cup chopped red onion
  • 1 tablespoon chopped fresh cilantro
  • 1/2 teaspoon salt
  • 1 to 2 tablespoons lime juice (1 medium)

Chicken Frittata

  • 1 tablespoon olive oil
  • 3 green onions, sliced (white and pale green parts only)
  • 1 red bell pepper, chopped
  • 1 clove garlic, minced
  • 10 eggs
  • 1/4 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 1/2 cups cubed deli rotisserie chicken (from 2-lb chicken)
  • 1/2 cup shredded Oaxaca cheese (2 oz)
  • Avocado slices, if desired

Instructions

  • Step 
    1
    In large bowl, place tomatoes, chili, red onion and cilantro; sprinkle with 1/2 teaspoon salt. Add lime juice; mix well. Taste; add additional salt if necessary. Set aside to serve as a topping.
  • Step 
    2
    Heat oven to 350°F.
  • Step 
    3
    In large ovenproof skillet, heat olive oil over medium-high heat. Add green onions and bell pepper; cook 4 minutes. Add garlic; cook 1 minute longer. Remove from heat; set aside.
  • Step 
    4
    In large bowl, beat eggs, milk, 1 teaspoon salt and the pepper. Pour egg mixture evenly over vegetable mixture in skillet. Add chicken and cheese. Spread evenly in skillet.
  • Step 
    5
    Bake 30 to 35 minutes or until top is light golden brown, eggs are firm, and internal temperature reaches 165°F.
  • Step 
    6
    Cut Chicken Frittata into wedges. Serve with slices of avocado; top with Pico de Gallo.

Nutrition

Nutrition Facts are not available for this recipe

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