Chicken Frittata Southwestern
Dive into the bold flavors of the Southwest with this hearty Chicken Frittata Southwestern recipe, a vibrant dish that's perfect for breakfast, brunch, or even a quick weeknight dinner. Packed with a protein-rich combination of tender shredded chicken, black beans, and fluffy eggs, this frittata is elevated by the colorful crunch of red and green bell peppers, juicy cherry tomatoes, and a hint of spice from ground cumin and chili powder. Melty sharp cheddar cheese ties everything together, while optional garnishes like fresh cilantro and creamy avocado add a fresh and creamy touch. Baked to golden perfection in just 20 minutes, this one-skillet wonder is an easy, flavorful, and satisfying meal that the whole family will love.
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Recipe Information
Ingredients
- 1 cup cooked chicken breast, shredded or diced
- 8 large eggs
- 0.25 cup milk
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 0.5 yellow onion, finely chopped
- 0.5 cup cherry tomatoes, halved
- 0.5 cup canned black beans, rinsed and drained
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons olive oil
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 sliced avocado (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C).
In a medium bowl, whisk together the eggs, milk, ground cumin, chili powder, salt, and black pepper. Set aside.
Heat the olive oil in an oven-safe, non-stick skillet or cast-iron pan over medium heat.
Add the diced red bell pepper, green bell pepper, and chopped yellow onion to the skillet. Cook for 3-4 minutes, stirring occasionally, until the vegetables are softened.
Stir in the halved cherry tomatoes, rinsed black beans, and shredded or diced cooked chicken. Cook for another 2-3 minutes, allowing the flavors to combine.
Reduce the heat to low. Evenly distribute the vegetable and chicken mixture across the skillet, then pour the egg mixture over the top. Gently tilt the skillet to ensure the egg mixture evenly coats all the ingredients.
Sprinkle the shredded cheddar cheese evenly over the top of the frittata.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the eggs are set and the cheese is melted and slightly golden.
Remove the skillet from the oven and let the frittata rest for 5 minutes before slicing.
Garnish with fresh cilantro and sliced avocado, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.1 g | 158% | |
| Saturated Fat | 46.0 g | 230% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1810 mg | 603% | |
| Sodium | 2762 mg | 120% | |
| Total Carbohydrate | 61.7 g | 22% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 21.6 g | ||
| Protein | 163.4 g | 327% | |
| Vitamin D | 8.8 mcg | 44% | |
| Calcium | 1236 mg | 95% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2704 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
