Southwestern Chicken and Bell Pepper Frittata
A spicy breakfast frittata filled with sautéed chicken, bell peppers, and garlic, perfect for a morning kickstart. This dish is a creative twist on a classic omelette.
- Prep
- 15 min
- Cook
- 30 min
- Total Time
- 45 min
- Servings
- 4
- Difficulty
- hard
- Cuisine
- American
Ingredients
- 2mediumbell peppers, diced
- 1lbchicken breast, diced
- 1blocktofu, crumbled
- 2tbspsall-purpose flour
- 3clovesgarlic, minced
Step-by-Step
- 1
Preheat the oven to 375°F.
5m - 2
In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the diced chicken and sauté until browned, about 5-7 minutes.
7mmedium-high heat - 3
Add the diced bell peppers and minced garlic to the skillet. Sauté for an additional 3-4 minutes, until the peppers are tender and the garlic is fragrant.
4mmedium-high heat - 4
Sprinkle the crumbled tofu and all-purpose flour over the chicken and pepper mixture. Stir to combine and create a thick, creamy texture.
3m - 5
In a separate bowl, whisk 8 eggs until well combined. Pour the egg mixture over the chicken and pepper mixture in the skillet.
5m - 6
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and the top is lightly golden brown.
20m375°F - 7
Remove the frittata from the oven and let it cool for 5 minutes before slicing and serving.
5m