Southwestern chicken and veggie frittata
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Family Food on the Table · by Kathryn Doherty

Southwestern chicken and veggie frittata

NUTRITION · PER SERVING45M COOK
CAL 21%·PRO 37%
CARBS 29G27% OF CAL
3G FIBER15G OTHER12G TOTAL SUGAR
FAT 26G56% OF CAL
12G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A baked frittata loaded with peppers, zucchini, chicken, cheese, and southwestern spices. Ideal for brunch or breakfast-for-dinner any night of the week.

mainamericanegg dishchickeneggsgluten free
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Nutrition & ingredients

Ingredients

serves 8
  • 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 1/3 less fat)
  • 1/4 cup milk of choice
  • 1 cup cooked chicken (chopped (such as rotisserie chicken))
  • 2 cups crumbled cornbread (see notes)
  • 1 1/2 cups shredded cheddar cheese (or Monterey Jack cheese)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: 1 teaspoon hot sauce
  • Sliced avocado or a dollop of guac
PREP
15M
SODIUM
763MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.