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Chicken Frittata with Tomato Salsa

This festive egg bake is too pretty and too tasty to serve just for breakfast. It’s terrific morning, noon and night!

Betty Blogger
The holidays are right around the corner, and if you are expecting a houseful of guests, the last thing you’ll want to do is wake up and slave over a hot stove. Instead, surprise your overnight or brunch guests with a fluffy Mexican-inspired frittata. Even though it sounds fancy, this dish is beyond simple. If you can crack some eggs and chop some veggies, then you can make this simple dish. 

The addition of shredded Mexican Oaxaca cheese is my secret ingredient. It adds an extra layer of flavor and richness to your frittata and makes it light and fluffy. Serve with creamy avocado slices and top with fresh, spicy and tangy tomato salsa. The green of the avocado along with the red salsa looks so festive together, and tastes absolutely wonderful! 

Start by chopping all the ingredients for tomato salsa. Put chopped ingredients in a large mixing bowl and sprinkle with salt, add lime juice and then set aside.

Then chop onions and bell peppers and mince the garlic. Sauté them together, then remove from heat and set aside. Chicken-Frittata-with-Tomato-Salsa_02
In a large bowl, beat eggs, milk, salt and pepper. Chicken-Frittata-with-Tomato-Salsa_03
Pour egg mixture evenly on top of vegetable mixture in cast-iron or oven-safe skillet. Add cubed chicken and shredded cheese, spreading evenly in the skillet. Chicken-Frittata-with-Tomato-Salsa_04
Bake frittata and serve with slices of avocado and top with chopped tomato salsa. Chicken-Frittata-with-Tomato-Salsa_05

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