Sunday brunch is about to get a lot more interesting--and delicious! Just add this easy chicken and egg frittata recipe. Fresh herbs, chopped cantaloupe, and spicy cheese take this chicken frittata to the next level.
For salsa, in a medium bowl combine tomatoes, cantaloupe, and cilantro; set aside.
In a medium bowl whisk together eggs, milk, and salt; set aside.
In a 12-inch broiler-proof nonstick skillet heat oil over medium heat. Add chiles. Cook and stir for 3 minutes. Scatter chicken and beans evenly in skillet.
Preheat broiler. Pour egg mixture over chicken and beans. Cook over medium heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked mixture flows underneath. Continue cooking and lifting edges until egg mixture is almost set (surface will be moist). Sprinkle with cheese.
Place skillet under broiler 4 to 5 inches from heat. Broil for 1 to 2 minutes or until top is just set and cheese melts. Top with salsa mixture and fresh cilantro leaves.