Thursday, March 21, 2013

Southwestern Frittata

(based on a recipe from

8 eggs, lightly beaten
1 teaspoon ground cumin
1 teaspoon salt
2 tablespoons olive oil
1 cup frozen corn
1/2 cup red bell pepper, finely chopped
1/3 cup green onion, sliced
2 teaspoons garlic, minced
1 t chili powder
1/2 cup tomato, chopped
1 cup cooked chicken breast strips
1/2 cup Colby-Jack cheese

In a medium bowl combine eggs, cumin, and salt; set aside. In a 10-inch broiler-proof skillet add olive oil, corn, sweet pepper, onions, garlic and chili powder and cook over medium heat for 2 minutes; add tomato. Continue to cook, uncovered, for an additional 5 minutes, stirring occasionally. Add chicken. Pour egg mixture over mixture in skillet. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set (surface will be moist). Sprinkle with cheese. Broil 4-5 inches from heat for 1-2 minutes or until egg is set and cheese melts. (Or cover loosely and continue cooking on top of stove until cheese melts and the egg is set.) To serve, cut into quarters.

No comments:

Post a Comment