Skillet Tortilla Frittata

Lightly fried corn tortilla strips add a Mexican flair to this quick egg and tomato dish. Use leftover turkey or chicken and serve for a simple breakfast, brunch or lunch.

Serves

6
Prep Time
10 min.
Cook Time
15 min.
Stand Time
5 min.

Lightly fried corn tortilla strips add a Mexican flair to this quick egg and tomato dish. Use leftover turkey or chicken and serve for a simple breakfast, brunch or lunch.

Ingredients
2 Tbsps. butter [or margarine] 3 corn tortillas, cut into thin strips (about 1/4-inch wide and 2-inches long) 1 green bell pepper, cut into thin strips 1 can (14.5oz.) Del Monte® Petite Cut Diced Tomatoes with Green Chilies 1 cup shredded cooked chicken breast [or turkey] 8 eggs, beaten ½ cup shredded low fat Monterey Jack cheese [or sharp Cheddar] chopped green onion [or cilantro], optional
Directions
  1. Melt butter in a medium skillet over medium heat. Add tortilla strips and cook 4 minutes or until golden, stirring occasionally. Set aside.
  2. Increase heat to medium high. Cook bell pepper strips in same skillet 1 to 2 minutes or until lightly brown on edges. Drain tomatoes reserving juice. Add reserved juice. Bring to a boil over medium-high heat; cook 3 minutes or until almost evaporated.
  3. Stir in diced tomatoes and chicken; cook 1 minute. Reduce heat to medium low; sprinkle with tortilla strips and pour eggs evenly over the top.
  4. Cover and cook 8 to 9 minutes or until eggs are set. Remove from heat, and sprinkle with cheese. Let stand, uncovered, 5 minutes for cheese to melt.
  5. Cut into 6 wedges and sprinkle with green onions or cilantro, if desired.
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