Ingredients
Scale
- 8 large eggs
- 1/2 cup liquid egg whites
- 2 cups cooked chicken breast, shredded or diced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1/2 small red onion, thinly sliced
- 1 cup sharp cheddar cheese, shredded
- 1 tablespoon olive oil
- 1 tablespoon fajita seasoning (low sodium preferred)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh cilantro and sliced jalapeños for garnish (optional)
Instructions
- Step 1: Preparation and Preheating – Preheat your oven to 375°F (190°C). While the oven heats up, prepare your vegetables by slicing the peppers and onions into thin strips. If your chicken is not already cooked, quickly sauté or poach it beforehand. Ensure you have an oven-safe skillet ready, preferably a 10-inch cast-iron pan, as this provides the best heat distribution for a consistent crust.
- Step 2: Sauté the Aromatics and Vegetables – Place your oven-safe skillet over medium-high heat and add the olive oil. Once shimmering, toss in the sliced bell peppers and red onion. Sauté for 5 to 7 minutes until the vegetables are tender-crisp and have slight char marks on the edges. Stir in the cooked chicken and half of the fajita seasoning, cooking for another 2 minutes to let the flavors meld and the chicken warm through.
- Step 3: Whisk the Egg Mixture – In a large mixing bowl, crack the 8 eggs and add the liquid egg whites. Whisk vigorously until the yolks and whites are fully combined and slightly frothy. Stir in the remaining fajita seasoning, salt, black pepper, and half of the shredded cheddar cheese. This ensures the cheese is distributed throughout the frittata rather than just sitting on top.
- Step 4: Combine and Bake – Spread the chicken and vegetable mixture evenly across the bottom of the skillet. Pour the egg mixture over the top, tilting the pan if necessary to ensure the eggs fill all the gaps. Sprinkle the remaining cheddar cheese over the surface. Transfer the skillet to the preheated oven and bake for 15 to 20 minutes. The frittata is done when the center is set and the edges are golden brown and slightly puffed.
- Step 5: Plating and Serving – Remove the skillet from the oven using a heavy-duty oven mitt. Let the frittata rest for 5 minutes; this allows it to firm up for easier slicing. Garnish with fresh cilantro, sliced jalapeños, or a dollop of Greek yogurt for extra protein. Slice into wedges and serve immediately while the cheese is still melty.
- Cook Time: 40 minutes