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.
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
Melt butter in a medium skillet over medium heat. Add tortilla strips and cook 4 minutes or until golden, stirring occasionally. Set aside.
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.
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.
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.
Cut into 6 wedges and sprinkle with green onions or cilantro, if desired.
