Best Chicken Frittata With Cantloupe Tomato Salsa Recipes

Chicken Frittata with Tomato Salsa image

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

CREAMY SUN-DRIED TOMATO & CHICKEN FRITTATA image

Provided by Ellen Bales

Time 30m

Number Of Ingredients 9

10 eggs
1/2 c heavy whipping cream
4 Tbsp minced fresh basil - or - 4 tsp. dried basil, divided
1/2 tsp salt
1/4 tsp pepper
1 pkg (8 oz.) cream cheese, softened and cubed
1 1/4 c shredded cooked chicken
1/2 c oil-packed sun-dried tomatoes, patted dry and chopped
4 Tbsp shredded parmesan cheese, divided

Steps:

1. In a large bowl, whisk eggs, cream, 3 Tbsp. basil, salt and pepper. Stir in cream cheese, chicken, tomatoes and 2 Tbsp. Parmesan cheese.
2. Heat a 10-inch ovenproof skillet coated with cooking spray over medium-low heat. Pour in the egg mixture; cover and cook 8-12 minutes or until nearly set. Sprinkle with remaining Parmesan cheese.
3. Bake, uncovered, in a preheated 350-degree oven for 12-16 minutes or until eggs are completely set. Let stand 5 minutes. Sprinkle with remaining basil; cut into wedges.