Southwestern chicken and veggie frittata
Southwestern chicken and veggie frittata is loaded with peppers, zucchini, leftover chopped chicken, a cheesy egg mixture and the perfect blend of spices. This baked frittata is easy to make and delicious for brunch or breakfast-for-dinner!
Yield: 8 servings
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 cup red or orange bell pepper, chopped (from about 1 small pepper)
- 1 cup zucchini, chopped (from 1 small zucchini)
- 1 cup red onion, chopped (or sub a yellow or sweet onion)
- 4 large eggs
- 1 8- ounce package plain cream cheese (regular or ⅓ less fat)
- ¼ cup milk of choice
- 1 cup cooked chicken, chopped (such as rotisserie chicken)
- 2 cups crumbled cornbread (see notes)
- 1 ½ cups shredded cheddar cheese (or Monterey Jack cheese)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: 1 teaspoon hot sauce
Topping ideas:
- Sliced avocado or a dollop of guac, salsa or pico de gallo, pickled jalapeños, Greek yogurt/sour cream, chopped fresh cilantro, sliced green onions, hot sauce or sriracha
Instructions
- Preheat oven to 375. Spray a deep dish pie pan or 9-inch springform pan with non-stick cooking spray and set aside.
- Heat the olive oil in a large sauté pan over medium heat. Sauté the chopped pepper, zucchini and red onion for 5-7 minutes, until tender. Alternatively, you can combine the veggies in a bowl, cover and microwave for 5 minutes, until tender. Drain. Let the cooked veggies cool slightly.
- Meanwhile, beat the eggs in a large bowl. Add the cream cheese and milk and beat until smooth. (You can use a hand blender, stand mixer or just a whisk.)
- Add the sautéed vegetables, chicken, cornbread, cheese and seasonings to the bowl with the eggs and mix well.
- Pour the mixture into the greased pan.
- Bake at 375 for 30 minutes or until set. Let sit for 5-10 minutes before slicing.
- Serve warm with desired toppings and enjoy!
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Notes
You can use a deep dish pie pan or a 9-inch springform pan (I have two of this kind). I think the springform makes it really easy to cut into the frittata instead of struggling to lift out that first piece from the pie dish.
I use chopped or shredded rotisserie chicken, but leftover baked or grilled chicken is fine too.
Homemade cornbread is great here, but you could use store-bought cornbread as well. (Or make some from a boxed mix from the store.) You’ll need 2 cups, once it’s crumbled. Or you could substitute regular bread if that’s what you have on hand. You’ll need about 3 slices torn or cut into small cubes.
This works great with shredded cheddar, Monterey Jack or Pepper Jack cheese. Or use a combination of those or a Mexican blend cheese.
Want to make this vegetarian? Skip the chicken and add a cup of rinsed and drained black beans instead.
Nutrition
Serving: 1serving | Calories: 518kcal | Carbohydrates: 37g | Protein: 22g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 16g | Cholesterol: 184mg | Sodium: 977mg | Fiber: 3g | Sugar: 5g
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