Recipes and Cooking Chicken Frittata with Chimichurri Which came first, the chicken or the egg? Doesn't matter -- enjoy both in this colorful chimichurri chicken frittata. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on September 15, 2021 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 15 mins Cook Time: 8 mins Broil Time: 1 mins Total Time: 23 mins Servings: 6 Jump to Nutrition Facts Ingredients 8 eggs ½ cup milk or half-and-half 1 tablespoon snipped fresh cilantro ¼ teaspoon salt 1 tablespoon olive oil 1 4 ounce can diced green chiles 1 cup shredded cooked chicken ⅔ cup canned kidney beans or black beans, rinsed and drained ½ cup shredded Monterey Jack cheese (2 oz.) Fresh cilantro leaves 1 recipe Chimichurri Sauce Chimichurri Sauce 1 cup packed fresh cilantro 1 cup packed fresh parsely ¼ cup white wine vinegar 3 cloves garlic ½ teaspoon salt ½ teaspoon ground cumin ½ teaspoon crushed red pepper ¼ cup olive oil Directions Preheat broiler. In a bowl whisk together eggs, milk, cilantro, and salt. In an extra-large broiler-proof nonstick skillet heat oil over medium heat. Add chiles. Cook and stir 3 minutes. Scatter chicken and beans evenly in skillet. 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 portion 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 1 to 2 minutes or until top is just set and cheese is melted. Top with Chimichurri Sauce and fresh cilantro leaves. Cut into wedges. Chimichurri Sauce In a food processor or blender combine the first seven ingredients (through crushed red pepper). With the processor running, slowly add olive oil through the opening in the lid until mixture is smooth. Rate it Print Nutrition Facts (per serving) 322 Calories 23g Fat 8g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 322 % Daily Value * Total Fat 23g 29% Saturated Fat 6g 30% Cholesterol 279mg 93% Sodium 606mg 26% Total Carbohydrate 8g 3% Total Sugars 2g Protein 20g Vitamin C 15.1mg 76% Calcium 166mg 13% Iron 2.8mg 16% Potassium 349mg 7% Folate, total 59.4mcg Vitamin B-12 0.9mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.