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Chicken Frittata with Tomato Salsa
Chicken Frittata with Tomato Salsa
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Prep Time:
15 minutes
Total Time:
50 minutes
Quick and easy Chicken Frittata with Tomato Salsa and spicy pico de gallo, perfect for a delicious Mexican-inspired brunch! Ready in under an hour.
Ingredients:
  • 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
Instructions:
  • Combine tomatoes, chili, red onion, and cilantro in a large bowl. Sprinkle with 1/2 teaspoon of salt. Pour lime juice over the mixture and mix thoroughly. Taste and adjust salt to your liking. Set aside to use as a flavorful topping.
  • Preheat oven to 350°F.
  • Heat olive oil in a large ovenproof skillet over medium-high heat. Sauté green onions and bell pepper for 4 minutes. Stir in garlic and cook for an additional minute. Remove from heat and set aside.
  • In a large bowl, whisk together eggs, milk, 1 teaspoon of salt, and pepper. Pour the egg mixture evenly over the vegetables in the skillet. Add chicken and cheese, then spread everything evenly in the skillet.
  • Bake until the top is lightly golden brown, eggs are set, and internal temperature registers 165°F.
  • Cut the Chicken Frittata into wedges and serve with sliced avocado topped with Pico de Gallo.

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