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Fajita Frittata

Fajita Frittata

 This makes a good supper for a family that is taco- and burrito-oriented.


  • 3 tablespoons oil
  • 1/2 green pepper, cut into small strips
  • 1 small onion, sliced
  • 1 boneless, skinless chicken breast, cut into thin strips
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 teaspoon lime juice
  • 1/2 teaspoon salt
  • 8 eggs, beaten
  • 6 ounces shredded Monterey Jack or jalapeno Jack cheese
  • Salsa
  • Sour cream


  1. Heat the oil in a large, heavy, oven-proof skillet, and saute the green pepper, onion, and chicken until the chicken has turned white and is done through. Stir in the chili powder, cumin, lime juice, and salt.
  2. Spread the fajita mixture in an even layer in the bottom of the skillet, and pour the beaten eggs over it.
  3. Turn the burner to low, and cover the skillet. (If your skillet doesn't have a cover, use foil.) Let the frittata cook until the eggs are mostly set, but still soft on top (7 to 10 minutes).
  4. Scatter the cheese evenly over the top and slide the skillet under the broiler, about 4 inches from the heat, for 2 to 3 minutes or until the eggs are set and the cheese is just turning golden.
  5. Cut in wedges, top each serving with a tablespoon of salsa and a couple of teaspoons of sour cream, and serve.

Yield: 4 servings, each with 5 grams of carbohydrates and 1 gram of fiber, for a total of 4 grams of usable carbs and 36 grams of protein.

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