This makes a good supper for a family that is taco- and burrito-oriented.
Yield: 4 servings, each with 5 grams of carbohydrates and 1 gram of fiber, for a total of 4 grams of usable carbs and 36 grams of protein.
INGREDIENTS
- 3 tablespoons oil
- 1/2 green pepper, cut into small strips
- 1 small onion, sliced
- 1 boneless, skinless chicken breast, cut into thin strips
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 teaspoon lime juice
- 1/2 teaspoon salt
- 8 eggs, beaten
- 6 ounces shredded Monterey Jack or jalapeno Jack cheese
- Salsa
- Sour cream
INSTRUCTIONS
- Heat the oil in a large, heavy, oven-proof skillet and saute the green pepper, onion, and chicken until the chicken has turned white and is done through. Stir in the chili powder, cumin, lime juice, and salt.
- Spread the fajita mixture in an even layer in the bottom of the skillet, and pour the beaten eggs over it.
- Turn the burner to low and cover the skillet. (If your skillet doesn’t have a cover, use foil.) Let the frittata cook until the eggs are mostly set, but still soft on top (7 to 10 minutes).
- Scatter the cheese evenly over the top and slide the skillet under the broiler, about 4 inches from the heat, for 2 to 3 minutes or until the eggs are set and the cheese is just turning golden.
- Cut in wedges, top each serving with a tablespoon of salsa and a couple of teaspoons of sour cream and serve.
