Description
A delicious Southwestern Chicken and Veggie Frittata that combines eggs, chicken, and fresh vegetables, baked to perfection.
Ingredients
Scale
- 1 tablespoon (15ml) extra-virgin olive oil
- 1 cup (150g) red or orange bell pepper, chopped
- 1 cup (150g) zucchini, chopped
- 1 cup (150g) red onion, chopped
- 4 large eggs
- 1 (8-ounce) package (227g) plain cream cheese
- 1/4 cup (60ml) milk of choice
- 1 cup (150g) cooked chicken, chopped
- 2 cups (240g) crumbled cornbread
- 1 1/2 cups (170g) shredded cheddar cheese
- 11/2 teaspoon chili powder
- 11/2 teaspoon cumin
- 1/21/2 teaspoon garlic powder
- 1/21/2 teaspoon salt
- 1/41/2 teaspoon black pepper
- 11/2 teaspoon hot sauce
Instructions
- Cook Chicken & Veggies: Start by cooking your chicken in a skillet with olive oil over medium heat until it is no longer pink, about 5-7 minutes. Avoid overcrowding the pan to ensure browning rather than steaming. Add the chopped bell pepper, zucchini, and onion about halfway through cooking the chicken until they are slightly softened.
- Whisk Eggs & Cream: In a mixing bowl, whisk together the eggs and cream cheese until smooth and frothy. The mixture should be creamy and light without too many bubbles.
- Add Seasonings & Cheese: Gently mix in chili powder, cumin, garlic powder, salt, black pepper, and shredded cheddar cheese into the egg mixture.
- Combine Chicken with Egg Mixture: Fold in the cooked chicken and vegetable mixture into the egg mixture until just evenly combined, ensuring vibrant colors are visible.
- Pour into the Pan: Pour everything into a greased deep dish pie pan or 9-inch springform pan. Ensure the mixture is evenly spread out.
- Bake Until Firm: Bake in a preheated oven at 375 degrees F until the edges are set, and the center has a slight jiggle, usually around 30 minutes. The frittata should start to turn a gentle golden brown. Keep an eye on it, and cover with aluminum foil if it browns too quickly.
- Let it Rest: Allow the frittata to cool for about 5-10 minutes before slicing. This will make it easier to cut into serving pieces.
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Expert Tips: Pre-bake for 20 minutes if preparing ahead of time and refrigerate overnight. For a firmer center, extend the baking time by an additional 5-10 minutes. If the frittata is too watery, ensure that the vegetables are well-drained before adding. If the top browns too quickly during baking, cover it with aluminum foil for the last 10 minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 518
- Sugar: 5g
- Sodium: 977mg
- Fat: 32g
- Saturated Fat: 13g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 184mg