Southwest Chicken Frittata

Now that the weather has warmed up, I spend every morning I have a chance riding my horse. I am anxious to get outside, so I don’t want to spend a lot of time cooking breakfast. Occasionally I have skipped breakfast in my rush, but I always regret it when I do. So I have come up with some hearty, but quick breakfasts – frittatas are my current favorite.

My in-laws gave me an omelet pan for Christmas. Originally, I thought I would use it to make elegant breakfasts for my family, but it has come in very handy for making frittatas on busy mornings (even if the busyness is self imposed). I can speed up breakfast even further, by using leftovers, prechopping extra vegetables for breakfast when preparing for dinner, and using kitchen scissors to speed cut ingredients.

Prep Time: 5 minutes

Cook Time: 10 – 15 minutes

Yield: 6 servings

Ingredients:

olive oil
1 cup diced onion
1 cup diced, cooked chicken
1 cup diced tomatoes
1/3 cup diced bell pepper
8 eggs
1/4 cup shredded cheese
1 tablespoon cilantro
1/2 teaspoon garlic powder
1/2 teaspoon cumin
dash of pepper
1/4 cup shredded cheese

Directions:

Preheat oven to broil.

In a 10” oven safe frying pan, sauté onion in olive oil until the onion is translucent.

Add chicken, diced tomatoes, bell pepper to the onion. Cook over medium-high heat until the meat and vegetables are heated through, approximately 2 -3 minutes.

In a medium bowl, beat eggs. Add spices and a 1/4 cup of cheese and mix well.

Add egg mixture to the tomato mixture. Cook over medium-low heat until eggs are almost set, approximately 4 – 5 minutes.

Remove from flame. Sprinkle 1/4 cup of cheese over the top and place frying pan 4 –6 inches beneath the broiler. Broil for 2 –4 minutes or until the eggs are cooked through and beginning to brown.

Let stand for 2 –3 minutes. Cut into wedges and serve immediately. My oldest son likes to top his frittata with salsa.