Chicken Frittata takes advantage of Weight Watchers Zero Point foods in a delicious southwestern style breakfast. You can get your day started with barely any points at all, and stay satisfied for hours. This chicken frittata makes a fantastic meal prep breakfast, or you could even have it as a lunch and add a bit of salad or a wrap on the side.
Fresh veggies are chopped and put into this frittata, giving it a great texture that balances out the creamy eggs. It’s packed with seasoned, shredded chicken to bulk up the protein and keep you full. Corn and green chilis give it the southwestern flair that makes this such a delicious dish. There is no heat in this dish since there aren’t any jalapenos added, so it’s even good for kids.
Three reasons why you need to make this recipe!
It’s a high protein way to start the day.
The main ingredients in this frittata are chicken and eggs. That gives you a very lean, filling protein source to keep you full and energized until lunch. One serving is 15 grams of protein.
Chicken Frittata is a fast meal prep option.
Since you let the oven do most of the work, you don’t have to spend a ton of time in the kitchen prepping a healthy breakfast. This one will take you 30 minutes max to prep six breakfasts for the week!
It’s a great way to use up leftover meat or veggies.
As you’ll read below, you can use a variety of meats for this dish, not just chicken. Use whatever is leftover in the fridge and needs to go. Veggies that can be used are zucchini, squash, butternut squash, broccoli, cauliflower, or even sweet potatoes.
Ingredients you need to make Chicken Frittata (Southwestern Style):
- 1 tablespoon olive oil
- 1 ¼ cup diced peppers (a mix is fine)
- ½ cup diced red onion
- 1 cup frozen corn
- green chilies are optional
- 1 clove garlic diced
- 1.5 teaspoon chili powder
- ½ teaspoon paprika
- 1 tablespoon fresh squeezed lime juice
- 6 oz (about 1.5 cups) shredded, cooked chicken
- ½ cup diced tomatoes or Rotel
- 6 eggs
- ¼ cup 1% low fat milk
- Dash of salt and pepper
- Fresh chopped cilantro for topping *optional
How to make Chicken Frittata (Southwestern Style) (step by step):
- Heat the olive oil in a large oven-safe skillet.
- Add in the diced peppers, onions, garlic, frozen corn, and lime juice. Mix in chili powder and paprika and saute over medium heat for about 10 minutes.
- Preheat the oven to low broil.
- Stir in the cooked, shredded chicken and diced tomatoes. Continue cooking for 2-3 minutes.
- In a large bowl or Pyrex measuring cup, whisk the eggs and milk together and add in the salt and pepper.
- Pour the egg mixture over the veggie and chicken mixture and cook on stove top till the eggs bubble. This will take about 5 minutes.
- Place the oven safe skillet in the oven for approx 12 minutes – until the eggs are firm and cooked through.
- Cut into 6 equal servings.
Makes 6 servings. Nutrition info for 1 serving: Calories 170, Fat 8 g, Saturated fat 1.9 g, Carbs 9 g, Fiber .92 g, Sugars 3.46 g, Sodium 310 mg, Protein 15 g.
WW Points
- Olive oil 4 points
- Diced peppers 0 points
- Diced red onion 0 points
- Frozen corn 0 points
- Diced garlic 0 points
- Chili powder 0 points
- Paprika 0 points
- Fresh squeezed lime juice 0 points
- Shredded cooked chicken 0 points
- Diced tomatoes 0 points
- Eggs 0 points
- 1% Lowfat milk 4 points
- Salt and pepper 0 points
- Fresh cilantro 0 points
1 point per serving based on the WW app recipe creator.
If you’re using an older version of WW, check out these points below.
Personal Points- 1-4 depending on your 0PP foods
Freestyle SP- (blue & purple) 1 using WW recipe builder
Smart Points- (green) 4 using SP calculator
Points Plus- 4 using PP calculator
Different ways to change up this recipe:
- You can make this dairy-free by substituting almond milk, oat milk, or soymilk for the low fat milk.
- If you have the points for it, add a bit of cheese into the mixture. It’ll give you a cheesy Chicken Frittata.
- You can use your favorite veggies in this recipe if you’re not a fan of peppers and onions.
- Top Chicken Frittata with some salsa and avocado slices for the full southwestern experience.
- Meat options other than chicken that would work well in this recipe are: lean ground turkey, turkey sausage, extra lean ground beef, chicken sausage or even diced leftover pork loin.
- For a few more points, you could add hashbrowns to the skillet, and saute them with the veggies. It will really bulk up the dish.
Tips and Tricks for Making Chicken Frittata (Southwestern Style) :
- For a one dish version, pour all ingredients into a pie dish and bake for 15-20 minutes- until eggs are firm and cooked through.
- Store this in the fridge for up to 7 days as long as it’s covered well. It’s a great option to bake on a Sunday and have breakfast ready for the week. Just microwave one serving for 1-2 minutes, until heated through before eating.
- To lower the fat content, you could use pam spray instead of olive oil. You could also use egg whites instead of eggs.
Similar recipes you’ll enjoy:
Chicken Frittata (Southwestern Style)
Ingredients
- 1 Tbsp olive oil
- 1 1/4 cup diced peppers, I used a mix
- 1/2 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
- 1/2 tsp paprika
- 1 Tbsp fresh squeezed lime juice
- 6 oz shredded cooked chicken, about 1.5 cups
- 1/2 cup diced tomatoes, I used Rotel shown in picture
- 6 eggs
- 1/4 cup milk, I used 1%
- Dash of salt & pepper
- Fresh cilantro for topping *optional
Instructions
- Heat the olive oil in a large oven-safe skillet.
- Add in the diced peppers, onions, garlic, frozen corn, and lime juice. Mix in chili powder and paprika and saute over medium heat for about 10 minutes.
- Preheat the oven to low broil.
- Stir in the cooked, shredded chicken and diced tomatoes. Continue cooking for 2-3 minutes.
- In a large bowl or Pyrex measuring cup, whisk the eggs and milk together and add in the salt and pepper.
- Pour the egg mixture over the veggie and chicken mixture and cook on stove top till the eggs bubble. This will take about 5 minutes.
- Place the oven safe skillet in the oven for approx 12 minutes - until the eggs are firm and cooked through.
- Cut into 6 equal servings.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks SOOOO good! Can’t wait to try this recipe! Thank you!!
We plan to prepare this next weekend ..How can the directions be modified to use either an 8″ x 8″ or 9″ x 13″ pan rather than a skillet ?? Also if we make it in a larger baking dish would you suggest doubling the ingredients ?? thanks !!
Hi Doris, Sorry I only know how I made it as far as portions etc go, all I can suggest is to try it and see, I think you will have way too much if you double it for the 9×13, my 10 inch skillet was right to the top
I was thinking the same thing Doris — I’d prefer just mixing all the ingredients and pour into a pie plate and just bake in the oven.
I always want to print your recipes to remember to make them! When I hit the “print” button in the recipe (next to the “Save♥️”, a preview of the print appears for a second then I am returned with no option to print. How can I print your recipes?
Hi are you trying to print from a tablet? Cause I know you can’t, but from desktop it should work fine
Do you can make this and then freeze in portions? Wasn’t sure how it would taste. Looks amazing, can’t wait to try it either way. Thank you!
Hi Jackie, I think it will freeze well, I hope you enjoy it 🙂
What temperature do you bake this on in the oven?
Hi, in step 3 you will see pre heat oven to low broil , it does most of it’s cooking on the stove, the broil just finishes it off 🙂
Can we get all your receipes imported into SlenderKitchen? That would be AMAZING 😀
That is not in my control, I know she imports some here and there 🙂
I get a fat free milk at Kroger called Carbmaster…higher protein so doesn’t taste like FF and is only 1 SP per 8 oz! Then this would probably only be 1 pt!! Although 2 Pts is super already! Thanks for the great recipes!
Hi Suzi, I have this at 1SP per serving as is.. thanks for sharing your milk suggestion 🙂 Hope you continue to enjoy the recipes
I don’t have low broil on my oven, what temperature would you suggest I use?
Thanks in advance.
Hi Joyce, the low broil helps give it a nice crisp edge finish on top but I think it will still be fine if you put oven to about 350F, just watch it and remove from oven when it looks cooked through
I know it’s been awhile since you posted this recipe but I made it tonight and it was perfection on a plate! I didn’t broil, but put it in the oven at 450 for about 15 minutes. Because we like spice, I put red pepper flakes, cumin and oregano in when cooking the veggies, otherwise I followed your recipe. Oh, and I added a cup of cooked black beans just because I had some I needed to use up. So much flavor! This is a keeper for sure.
This is really good and filling. We made it for dinner last night and loved it. I used store bought shredded chicken, just to make it quicker. I was surprised by how tasty it was. Looking forward to enjoying my leftovers.