Ingredients
3
small Roma (plum) or vine-ripened tomatoes, chopped
1
jalapeño chili, stem removed, chopped
1/4
cup chopped red onion
1
tablespoon chopped fresh cilantro
1/2
teaspoon salt
1
to 2 tablespoons lime juice (1 medium)
1
tablespoon olive oil
3
green onions, sliced (white and pale green parts only)
1
red bell pepper, chopped
1
clove garlic, minced
10
eggs
1/4
cup milk
1
teaspoon salt
1/2
teaspoon ground pepper
1 1/2
cups cubed deli rotisserie chicken (from 2-lb chicken)
1/2
cup shredded Oaxaca cheese (2 oz)
Avocado slices, if desired
Preparation
In large bowl, place tomatoes, chili, red onion and cilantro; sprinkle with 1/2 teaspoon salt. Add lime juice; mix well. Taste; add additional salt if necessary. Set aside to serve as a topping.
Heat oven to 350°F.
In large ovenproof skillet, heat olive oil over medium-high heat. Add green onions and bell pepper; cook 4 minutes. Add garlic; cook 1 minute longer. Remove from heat; set aside.
In large bowl, beat eggs, milk, 1 teaspoon salt and the pepper. Pour egg mixture evenly over vegetable mixture in skillet. Add chicken and cheese. Spread evenly in skillet.
Bake 30 to 35 minutes or until top is light golden brown, eggs are firm, and internal temperature reaches 165°F.
Cut Chicken Frittata into wedges. Serve with slices of avocado; top with Pico de Gallo.
