Recipes > Breakfast Recipes > Southwestern Frittata
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Ingredients:
1 1/2 pounds fresh spinach
1 cup water
18 ounces of cooked chicken breasts, boneless, cut into small pieces
1/4 cup olive oil + 1 tsp
2 garlic cloves, minced
1 red onion, minced
1 red bell pepper, diced small (if not peppers, go with zucchini, broccoli, squash, mushrooms, etc.)
1 green bell pepper, diced small
12 large eggs
1/4 tsp black pepper, freshly ground
Directions
- Wash the spinach and place in a large pot. Add the water and cook until just wilted. Set aside to cool.
- In a large skillet, over medium-high heat, heat the olive oil.
- Sauté the onion for 2 minutes. Add the garlic and bell pepper and continue cooking until the peppers are soft.
- While the onion and peppers are cooking, crack the eggs into a large bowl and beat.
- Coat the bottom and sides a large baking pan with olive oil.
- Spread the onion and peppers on the bottom of the pan.
- Whisk eggs and pepper in a bowl,
- Drain the spinach if necessary.
- Mix together the spinach, chicken and sauteed veggies.
- Spread all on the bottom of a glass baking pan.
- Pour eggs over veggies, chicken, spinach, and stir all to combine.
- Place in a 375F degree oven and bake for 1 hour, or until the top is brown and the center is firm.
