Baked Chicken and Cheddar Frittata

Baked Chicken and Cheddar Frittata

Savory baked egg frittata packed with seasoned lean ground chicken, sautéed red bell peppers, and melted sharp cheddar cheese.

Dietary

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Ingredients

Instructions

  1. Preheat the oven to 375°F. Heat 1 teaspoon olive oil in an 8-inch oven-safe nonstick or cast-iron skillet over medium heat.
  2. Add 1/2 pound ground chicken breast, 1/2 cup diced red bell pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to the skillet. Cook, breaking up the meat with a wooden spoon, until the chicken is browned and cooked through, about 5 minutes.
  3. In a medium bowl, whisk together 2 large eggs, 1 cup liquid egg whites, and the remaining 1/4 teaspoon salt until thoroughly blended. Stir in the sliced green onions and 1/4 cup of the shredded sharp cheddar cheese.
  4. Pour the egg mixture evenly over the cooked chicken and bell peppers in the skillet. Top with the remaining 1/4 cup shredded sharp cheddar cheese.
  5. Transfer the skillet to the preheated oven and bake until the center is puffed and set, about 12 to 13 minutes. Let cool for 2 minutes before slicing into wedges and serving.

Notes

Portions keep well in an airtight container in the refrigerator for up to 3 days. Reheat slices in a toaster oven or microwave for 45 seconds.

Nutrition (per serving)