Chicken Frittata with Cantaloupe-Tomato Salsa

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.

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Chicken Frittata with Cantaloupe-Tomato Salsa

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  • Makes: 4 servings
  • Prep: 15 mins
  • Cook: 8 mins
  • Broil: 1 min to 2 mins

Chicken Frittata with Cantaloupe-Tomato Salsa

Directions

  1. For salsa, in a medium bowl combine tomatoes, cantaloupe, and cilantro; set aside.
  2. In a medium bowl whisk together eggs, milk, and salt; set aside.
  3. 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.
  4. 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.
  5. 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.
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Nutrition Facts (Chicken Frittata with Cantaloupe-Tomato Salsa)

  • Per serving:
  • 370 kcal cal.,
  • 21 g fat
  • (7 g sat. fat,
  • 3 g polyunsaturated fat,
  • 8 g monounsatured fat),
  • 418 mg chol.,
  • 605 mg sodium,
  • 15 g carb.,
  • 3 g fiber,
  • 8 g sugar,
  • 31 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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