CHICKEN FRITTATA WITH TOMATO SALSA

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Chicken Frittata with Tomato Salsa image

Blogger Yvette Marquez of Muy Bueno bakes up a Mexican-style omelet, topped with spicy salsa. A perfect brunch dish for a house-full of holiday guests!

Provided by @MakeItYours

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.

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