Chicken Frittata


  1. 1 tablespoon olive oil
  2. 1 ¼ cup diced peppers I used a mix
  3. ½ cup diced red onion
  4. 1 cup frozen corn see pic for the one I used, green chilies is optional
  5. 1 clove garlic diced
  6. 1.5 teaspoon chili powder
  7. ½ teaspoon paprika
  8. 1 tablespoon fresh squeezed lime juice
  9. 6 oz shredded cooked chicken about 1.5 cups
  10. ½ cup diced tomatoes I used Rotel shown in picture
  11. 6 eggs
  12. ¼ cup milk I used 1%
  13. Dash of salt & pepper
  14. Fresh cilantro for topping *optional


  1. Heat the olive oil in a large oven-safe skillet.
  2. Add in the diced peppers, onions, garlic, frozen corn, and lime juice. Mix in chili powder and paprika and saute over medium heat for about 10 minutes.
  3. Preheat the oven to low broil.
  4. Stir in the cooked, shredded chicken and diced tomatoes. Continue cooking for 2-3 minutes.
  5. In a large bowl or Pyrex measuring cup, whisk the eggs and milk together and add in the salt and pepper.
  6. Pour the egg mixture over the veggie and chicken mixture and cook on stove top till the eggs bubble. This will take about 5 minutes.
  7. Place the oven safe skillet in the oven for approx 12 minutes – until the eggs are firm and cooked through.
  8. Cut into 6 equal servings.
Serving: 1servingCalories: 170kcalCarbohydrates: 9gProtein: 15gFat: 8gSaturated Fat: 1.9gSodium: 310mgFiber: 0.92gSugar: 3.5g
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