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Prep 15min
Total50min
Servings6
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Ingredients
Pico de Gallo (Chopped Tomato Salsa)
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)
Chicken Frittata
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
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Steps
1
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.
2
Heat oven to 350°F.
3
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.
4
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.
5
Bake 30 to 35 minutes or until top is light golden brown, eggs are firm, and internal temperature reaches 165°F.
6
Cut Chicken Frittata into wedges. Serve with slices of avocado; top with Pico de Gallo.
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Substitute with diced leftover holiday turkey breast.
If you don't have an ovenproof skillet, you can pour the egg mixture, chicken and cheese into a baking dish. Add the cooked vegetable mixture and just bake the frittata in that dish.
Recommended for breakfast or brunch.
Can be served hot or at room temperature.
Reheats well.
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Nutrition Facts are not available for this recipe
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