Ingredients for Chicken Frittata Southwestern
- Green Onion
- Frozen Corn
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- Chicken Strips
- Colby Monterey Jack Cheese
- Thick & Chunky Salsa
- 1 tablespoon butter
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How to Make Chicken Frittata Southwestern
- Melt 1 tablespoon of butter in a large oven-safe skillet (10-inch) over medium heat. Sauté 1/2 cup chopped onion and 1/2 cup frozen corn for 3-5 minutes, until slightly softened.
- Add 1 1/2 cups cooked and shredded chicken to the skillet and mix well with the onions and corn.
- Spread the chicken mixture evenly across the bottom of the skillet.
- In a medium bowl, whisk together 6 large eggs, 1/4 cup milk, and 1/2 teaspoon salt.
- Pour the egg mixture evenly over the chicken mixture in the skillet.
- Reduce heat to medium-low, cover the skillet, and cook for 8-10 minutes, or until the eggs are mostly set but still slightly moist on top.
- Sprinkle 1 cup of shredded cheddar cheese (or your favorite Mexican blend) over the top of the frittata.
- Continue cooking for another 2-3 minutes, or until the cheese is melted and bubbly. If using a stovetop-only skillet, you may broil for the last 2 minutes for a crispier top.
- Let the frittata cool slightly before cutting into wedges. Serve immediately with your favorite salsa and sour cream.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
7g
Fat
38g
Carbs
2g
