Chicken Fajita Frittata Food

EASY CHICKEN FAJITAS

Steps:

• Heat oven to 200C/180C fan/gas 6 and wrap 6 medium tortillas in foil.
• Mix 1 heaped tbsp smoked paprika, 1 tbsp ground coriander, a pinch of ground cumin, 2 crushed garlic cloves, 4 tbsp olive oil, the juice of 1 lime and 4-5 drops Tabasco together in a bowl with a big pinch each of salt and pepper.
• Stir 2 finely sliced chicken breasts, 1 finely sliced red onion, 1 sliced red pepper and 1 finely sliced red chilli, if using, into the marinade.
• Heat a griddle pan until smoking hot and add the chicken and marinade to the pan.
• Keep everything moving over a high heat for about 5 mins using tongs until you get a nice charred effect. If your griddle pan is small you may need to do this in two batches.
• To check the chicken is cooked, find the thickest part and tear in half - if any part is still raw cook until done.
• Put the tortillas in the oven to heat up and serve with the cooked chicken, a bag of mixed salad and one 230g tub of fresh salsa.

FAJITA FRITTATA

Steps:

• In a large ovenproof skillet, saute the chicken, onion, green pepper, lime juice, salt, cumin and chili powder in oil until chicken is no longer pink. , Pour egg substitute over chicken mixture. Cover and cook over medium-low heat for 8-10 minutes or until nearly set. Uncover; broil 6 in. from the heat for 2-3 minutes or until eggs are set. , Sprinkle with cheese. Cover and let stand for 1 minute or until cheese is melted. Serve with salsa and sour cream if desired.

CHICKEN FAJITA FRITTATA

Steps:

• In 10-inch omelet pan or skillet with ovenproof handle over medium heat, heat butter until just hot enough to sizzle a drop of water. Add pepper, onion, chili powder and cumin. Cook, stirring occasionally, until pepper is soft and onion is translucent, about 3 to 4 minutes. Add chopped tomato and diced chicken. Continue cooking 1 additional minute. Remove from heat. Set aside.
• In medium bowl, beat together eggs and water until blended. Pour over vegetables. Cook over medium heat until eggs are almost set, about 6 to 8 minutes. Top with tomato slices. Sprinkle with cheese. Broil about 6 inches from heat until cheese is melted and eggs are completely set, about 1 to 2 minutes. Cut into wedges. Serve with tortillas and top with salsa and/or sour cream, if desired.

HEALTHY CHICKEN FAJITA STUFFED PEPPERS

Steps:

• Preheat the oven to 450 degrees F.
• Combine the chicken, chili powder, cumin, 1/2 teaspoon salt and several grinds of pepper in a large bowl and toss to coat.
• Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-high heat until it just begins to smoke. Add the chicken and cook, undisturbed, until it just starts to brown in spots, about 2 minutes. Add the onions and cook, stirring often, until tender, about 3 minutes more.
• Transfer the chicken and onion mixture to another large bowl and rinse and dry the skillet. Add the rice, 1/2 cup of the cheese, half the lime juice, 3/4 teaspoon salt and few grinds of pepper to the chicken and toss to combine. Divide the filling among the peppers.
• Add the remaining tablespoon of oil to the skillet, arrange the peppers on top and turn to high heat. When the oil starts to sizzle, about 2 minutes, transfer to the oven and bake until the filling is hot and the peppers are softened, about 20 minutes. Sprinkle the remaining 1/2 cup cheese over the peppers and bake until melted, about 3 minutes more.
• Drizzle the remaining lime juice over the peppers and top with the cilantro leaves. Serve with the sour cream, guacamole and pico de gallo if desired.

CHICKEN FRITTATA

Steps:

• Chop pasta into 1 inch lengths.
• Mix pasta, spinach, sauce, eggs, and cheese.
• Preheat broiler.
• Brown chicken for 7 minutes in skillet.
• Add mix and cook for 5 minutes.
• Wrap foil on skillet handler and broil for 3 minutes.

DENNY'S CHICKEN FAJITA BREAKFAST SKILLET

Steps:

• Rub chicken breast with fajita seasoning and let marinade for 1/2 hour.
• Slice marinated chicken into strips.
• Use cooking spray and braise chicken in a hot skillet until done.
• Add onion and bell pepper to skillet fry and stir on high so as to cook quickly.
• Remove all from heat and set aside. Brown left over cooked potatoes or use frozen hash browns, cooked until desired crispness. Salt and pepper to you taste. Divide in half and place on serving platters.
• Mix egg with half and half, salt and pepper to taste. Cook egg mixture into two separate omelets.
• Place on top of browned potatoes. Place one half of cooked fajita meat and cooked onions and peppers on top of omelet.
• Sprinkle with 1/4 cup cheese on each platter of fajita platter.
• Serve with sour cream, guacamole, and salsa if you like.

SIMPLY CHICKEN FAJITA FRITTATA #SP5

Steps:

• In skillet #1 - begin browning the simply potatoes according to the package instructions. - 5 minutes.
• In skillet #2 - begin heating the chicken fajita meat - 5 minutes.
• Pre-heat oven to 350 degrees.
• In a large bowl crack 1 dozen eggs. Using kitchen shears, cut the spinach leaves in 1/2 and add to the egg. Pour 1/2 of the cheese. Whisk together until well blended. Pour in the cooked hash browns and chicken. Mix together and pour into a medium casserole dish. Pour the remaining cheese on top. You can also add any remaining spinach on top for presentation.
• Place in oven uncovered for 20 minutes. Remove from oven and let sit for 5 miutes. Cut into squares and serve with fresh fruit.