Southwest chicken frittata
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1/2 tsp paprika
- 6 eggs
- 1 tbsp olive oil
- 1 clove garlic diced
- 1.5 tsp chili powder
- 1/2 cup diced red onion
- 1 1/4 cup diced peppers (i used a mix)
- 1 cup frozen corn (see pic for the one i used green chilies is optional)
- 1 tbsp fresh squeezed lime juice
- 6 oz shredded cooked chicken (about 1.5 cups)
- 1/2 cup diced tomatoes (i used rotel shown in picture)
- 1/4 cup milk (i used 1%)
- dash of salt & pepper
- fresh cilantro for topping *optional
- Carbohydrate 7.60052749982057 g
- Cholesterol 4.9 mg
- Fat 1.7327304169064 g
- Fiber 0.4133500116494 g
- Protein 4.27767916665772 g
- Saturated Fat 0.768043916699804 g
- Serving Size 1 1 Serving (169g)
- Sodium 132.561999999962 mg
- Sugar 7.18717748817117 g
- Trans Fat 0.0861660416725385 g
- Calories 61 calories
Heat your olive oil in a large oven safe skillet.Add in your diced peppers, onions, garlic, frozen corn and lime juice. Mix in chili powder and paprika and saute over medium heat for about 10 minutes.Preheat oven to low broilStir in your cooked chicken and diced tomatoes. Continue cooking 2-3 minutes.In a large bowl (or pyrex measuring cup) whisk your eggs and milk together, add in salt & pepper)Pour egg mixture over your veggie & chicken mixture and cook on stove top till eggs bubble, about 5 minutes.Place skillet (oven safe) in the oven for approx 12 minutes till eggs are cooked through.Cut into 6 equal servings, store in fridge and it will freeze well.*Note- you can make this a zero point freestyle recipe if you leave out the olive oil (use cooking spray) and use almond milk
