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Chicken Frittata with Tomato Salsa

chicken frittata with tomato salsa Breakfast Mexican
Chicken Frittata with Tomato Salsa
  • Prep 15 min
  • Total 50 min
  • Servings 6

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.

Yvette Marquez
Updated December 6, 2013

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

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.

  • 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.

No nutrition information available for this recipe

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