Chicken Frittata takes advantage of Weight Watchers Zero Point foods in a delicious southwestern style breakfast. You can get your day started with barely any points at all, and stay satisfied for hours. This chicken frittata makes a fantastic meal prep breakfast, or you could even have it as a lunch and add a bit of salad or a wrap on the side. 


INGREDIENTS 

  • 1 tablespoon olive oil
  • 1 ¼ cup diced peppers I used a mix
  • ½ cup diced red onion
  • 1 cup frozen corn see pic for the one I used, green chilies is optional
  • 1 clove garlic diced
  • 1.5 teaspoon chili powder
  • ½ teaspoon paprika
  • 1 tablespoon fresh squeezed lime juice
  • 6 oz shredded cooked chicken about 1.5 cups
  • ½ cup diced tomatoes I used Rotel shown in picture
  • 6 eggs
  • ¼ cup milk I used 1%
  • Dash of salt & pepper
  • Fresh cilantro for topping *optional

INSTRUCTIONS 

  • Heat the olive oil in a large oven-safe skillet.
  • Add in the diced peppers, onions, garlic, frozen corn, and lime juice. Mix in chili powder and paprika and saute over medium heat for about 10 minutes.
  • Preheat the oven to low broil.
  • Stir in the cooked, shredded chicken and diced tomatoes. Continue cooking for 2-3 minutes.
  • In a large bowl or Pyrex measuring cup, whisk the eggs and milk together and add in the salt and pepper.
  • Pour the egg mixture over the veggie and chicken mixture and cook on stove top till the eggs bubble. This will take about 5 minutes.
  • Place the oven safe skillet in the oven for approx 12 minutes – until the eggs are firm and cooked through.
  • Cut into 6 equal servings.
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