Southwest chicken frittata
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6
1 freestyle SP (blue & purple) 4PP
  • 1 Tbsp olive oil
  • 1¼ cup diced peppers (I used a mix)
  • ½ cup diced red onion
  • 1 cup frozen corn (see pic for the one I used, green chilies is optional)
  • 1 clove garlic, diced
  • 1.5 tsp chili powder
  • ½ tsp paprika
  • 1 Tbsp fresh squeezed lime juice
  • 6oz shredded cooked chicken (about 1.5 cups)
  • ½ cup diced tomatoes (I used Rotel shown in picture)
  • 6 eggs
  • ¼ cup milk (I used 1%)
  • Dash of salt & pepper
  • Fresh cilantro for topping *optional
  1. Heat your olive oil in a large oven safe skillet.
  2. Add in your diced peppers, onions, garlic, frozen corn and lime juice. Mix in chili powder and paprika and saute over medium heat for about 10 minutes.
  3. Preheat oven to low broil
  4. Stir in your cooked chicken and diced tomatoes. Continue cooking 2-3 minutes.
  5. In a large bowl (or pyrex measuring cup) whisk your eggs and milk together, add in salt & pepper)
  6. Pour egg mixture over your veggie & chicken mixture and cook on stove top till eggs bubble, about 5 minutes.
  7. Place skillet (oven safe) in the oven for approx 12 minutes till eggs are cooked through.
  8. Cut into 6 equal servings, store in fridge and it will freeze well.
  9. *Note- you can make this a zero point freestyle recipe if you leave out the olive oil (use cooking spray) and use almond milk
Freestyle SP- (blue & purple) 1 using WW recipe builder
Smart Points- (green) 4 using SP calculator
Points Plus- 4 using PP calculator
Nutritional info- Calories 192....Fat 9.7g...Sat fat 2.5g...Carbs 11.3g...Fiber 1.5g...Sugar 4.7g..Protein 16.1g using My Fitness Pal *Note- old SP & PP were based on the recipe before adding in the veggies, if you use these numbers in your calculators you may get a different point value
Recipe by Drizzle Me Skinny! at