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Southwestern Frittata

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.
Prep Time5 mins
Cook Time12 mins
Total Time17 mins
Course: Breakfast, Main Course, Snack
Cuisine: Mexican
Keyword: low calorie frittata, salmon frittata, soutwestern frittata
Servings: 6 servings
Calories: 182kcal


  • 6 large eggs
  • 2 teaspoons extra virgin olive oil
  • 1 red bell pepper chopped into ½-inch pieces
  • ½ cup frozen corn thawed
  • 2 scallions chopped
  • 1 cup Minute Ready to Serve Whole Grain Brown Rice
  • ¼ teaspoon garlic powder optional
  • 1/2 teaspoon chili powder
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 Chicken of the Sea Sweet and Spicy Flavored Salmon Pouch
  • 2 tablespoons finely chopped fresh cilantro
  • cup shredded sharp cheddar cheese


  • Preheat the broiler.
  • In a medium bowl, whisk the eggs.
  • 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.
  • 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.
  • 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.


Calories: 182kcal | Carbohydrates: 14g | Protein: 11g | Fat: 9g | Saturated Fat: 3g | Fiber: 1g | Sugar: 3g