Fajita Frittata

Ingredients

• F.O.C. (fat of choice)
• 1 red onion, diced
• 1 bell pepper, any color is fine, chopped
• about 1/2 of a rotisserie chicken, pulled into shreds
• 2 green onions, sliced
• 1/2 handful of cilantro, chopped
• 1/2 c salsa, we used tomatillo, but any flavor will work
• 6-8 eggs
• salt

Method

Preheat your oven to 375ºF. Heat a large cast-iron or (gasp) non-stick pan over medium-high heat. Melt your F.O.C. and add the red onion and bell pepper. Let them soften up and maybe even brown just a smidge. Add the chicken to the pan and let it sit on the bottom of a pan for a while, so it’ll brown up a bit too. Now stir in the green onions, cilantro and salsa. Turn the heat off of the range.
In a medium bowl, whisk together the eggs with a pinch of salt. Pour the eggs over the chicken & veggie mixture. Using the residual heat from the range, take a spatula and stir everything around until you see about 1/4 of the egg cooked.
Place the pan in the oven and bake until the eggs are cooked through–about 10 minutes. Now, I’m not trying to be a nag, but because I’ve done this more than once, I’m going to share a learning experience with you. When you take the pan out of the oven, the handle will be hot–and when you place the pan on top of the stove, the handle will still be hot. Pleaseeeee don’t use your bare hand to pick up the pan, that is just not fun for anyone.

From Health-Bent.com