Southwestern chicken frittata

Two chicken breasts

4 oz. frozen chopped spinach (½ a small pkg of frozen chopped spinach)

1/2 cup frozen corn kernels

1 jalapeno diced

1 15oz can of black beans rinsed and drained

1 a red bell pepper diced

1 cup cooked white rice

1 tablespoon chili powder

½ tablespoon cumin

1 pinch of cayenne pepper

8 oz shredded Monterey jack cheese

6 eggs

Milk

Salt and pepper to taste

Four tablespoons of vegetable oil or canola oil

Cooking spray

Sour cream

Green onions

 

Preheat the oven to 375.

 

Add two tablespoons of the oil to a medium sized pan. Cook until meat is no longer pink. About 5 minutes a side. Dice the chicken. You can shred it with two forks if you’d prefer. Just as long as there are no big pieces either way.

 

Add the other two tablespoons of oil to the same pan. Add the spinach, corn, jalapeno, red bell pepper, and black beans, chili powder, cumin, and cayenne to the pan. Salt and pepper to your taste. Stir to combine and cook for about 5 minutes. Add the diced chicken, cooked rice, and half of the shredded cheese. Stir to combine so the cheese metls.

 

Add the chicken mixture to a 9 x 9 prepared baking dish.

 

In a separate bowl, beat six eggs with just a splash of milk, and a pinch of salt and pepper. Pour egg mixture over the chicken mixture. Top with the other half of the shredded cheese.

 

Bake at 375 degrees for 25 minutes or until the top is nice and golden brown. Top with sour cream and diced green onion. Can be served hot or room temperature.

Done