Southwestern Frittata

Southwestern Frittata Recipe- Here's how to make an easy breakfast egg frittata recipe with delicious southwestern flavor and plenty of texture! Features red pepper, corn, scallions and cheddar.

This post is part of my partnership with Chicken of the Sea and Minute Rice for National Salmon Day. 

It might be a function of getting older and getting wiser (file under: the things I tell myself), but lately I notice that whenever I go out to breakfast, and even when I make more elaborate weekend brunches at home, I’m drawn to the eggy things: scrambles, omelets, frittatas, even the old faithful 2 eggs, 2 pieces of bacon, and toast.

In a way, I’d call it sensible. I know how I feel after the strawberry belgian waffle with whipped cream, and that is—primed for a nap. Unless it’s a gotta-try-it stack of pancakes, French toast, or something of that sort, I realize I work best when I limit the sweet stuff to dessert. Question: Is this one of those things everyone learned at 20 that took me, um, a decade longer?

Another perk of savory breakfasts: they’re really anytime dishes. Take this southwestern frittata for one. I’d serve it morning, noon, or night.

Southwestern Frittata Recipe- Here's how to make an easy breakfast egg frittata recipe with delicious southwestern flavor and plenty of texture! Features red pepper, corn, scallions and cheddar.

The southwestern flavor speaks to the bit of chili powder inside, the garlic, cilantro (optional for non-cilantro fans), and the barely-there spicy sweetness from the salmon I added—thanks to a convenient Chicken of the Sea Sweet and Spicy Flavored Salmon Pouch. Texture-wise, it’s studded with bell pepper, corn, and chewy whole grain brown rice. I save time and all the hassle of cooking rice by using Minute Ready to Serve cups.

This is a perfect leftover meal, too, so you can make it ahead of time and pack slices for quick breakfasts, lunches, easy dinners, or snacks.

Enjoy!

Southwestern Frittata

Makes: Serves 6

Calories per serving: 182

Fat per serving: 9g

Southwestern Frittata

Ingredients

Instructions

  1. Preheat the broiler.
  2. In a medium bowl, whisk the eggs.
  3. In a large skillet, heat the oil over medium-high heat. Add the bell pepper and cook, stirring occasionally, until just tender, 3 to 4 minutes. Add the corn, scallions, and rice, season with garlic powder, chili powder, salt, and pepper, and cook, stirring frequently, for 2 minutes. Add the salmon and cilantro and stir to incorporate with the other ingredients.
  4. Reduce the heat to medium-low. Pour the eggs into the pan and stir with a rubber spatula to blend with the other ingredients. Cook until the frittata has set on the bottom and begins to firm up on top, about 3 minutes.
  5. Sprinkle the cheese over the top. Transfer the skillet to the oven and broil until the top is lightly browned and the cheese is melted, about 2 minutes. Serve immediately.

Nutrition Information & Notes:

Nutrition Information for 1/6th of the Frittata: Calories 182, Total Fat 9g, Sat Fat 3g, Carb 14g, Fiber 1g, Sugars 3g, Protein 11g

http://www.andiemitchell.com/breakfast-southwestern-frittata-recipe/

This post is sponsored by Chicken of the Sea and Minute Rice. 

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