Chicken Frittata With Cantloupe Tomato Salsa Recipes

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CHICKEN FRITTATA WITH TOMATO SALSA



Chicken Frittata with Tomato Salsa image

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.

Provided by Yvette Marquez

Categories     Breakfast

Time 50m

Yield 6

Number Of Ingredients 17

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)
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

Steps:

  • 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.
  • Heat oven to 350°F.
  • 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.
  • 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.
  • Bake 30 to 35 minutes or until top is light golden brown, eggs are firm, and internal temperature reaches 165°F.
  • Cut Chicken Frittata into wedges. Serve with slices of avocado; top with Pico de Gallo.

Nutrition Facts : ServingSize 1 Serving

SPINACH CHICKEN FRITTATA



Spinach Chicken Frittata image

"When we were growing up, spinach was one of the only vegetables my brothers and I enjoyed," recalls Paula Tuduri, Bozeman, Montana. "So our mom found all kinds of ways to include it in meals. This dish is one of my favorites. Be creative," she suggests. "Feel free to vary the vegetables, cheeses and meat to suit your tastes and budget."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1/2 cup julienned sweet red pepper
1/2 cup chopped onion
2 tablespoons olive oil
3 large eggs
1/2 cup 2% milk
1 cup shredded cooked chicken, optional
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup shredded part-skim mozzarella cheese
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large skillet, saute the red pepper and onion in oil until tender. In a large bowl, beat eggs and milk. Stir in the chicken if desired, 1/2 cup spinach, mozzarella and Parmesan cheeses, salt and pepper (save remaining spinach for another use). Add to the skillet. Cover and cook over medium heat until a knife inserted in the center comes out clean, 7-10 minutes. Cut into wedges.

Nutrition Facts : Calories 208 calories, Fat 15g fat (4g saturated fat), Cholesterol 152mg cholesterol, Sodium 533mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 12g protein.

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