{"id":15553,"date":"2016-10-05T11:29:17","date_gmt":"2016-10-05T15:29:17","guid":{"rendered":"https:\/\/www.andiemitchell.com\/?p=15553"},"modified":"2019-06-25T15:39:53","modified_gmt":"2019-06-25T19:39:53","slug":"breakfast-southwestern-frittata-recipe","status":"publish","type":"post","link":"https:\/\/www.andiemitchell.com\/breakfast-southwestern-frittata-recipe\/","title":{"rendered":"Southwestern Frittata"},"content":{"rendered":"

\"Southwestern<\/p>\n

This post is part of my partnership with Chicken of the Sea<\/a> and Minute Rice<\/a> for National Salmon Day.\u00a0<\/em><\/p>\n

It might be a function of getting older and getting wiser (file under: the things I tell myself), but lately I notice that whenever I go out to breakfast, and even when I make more elaborate weekend brunches at home, I\u2019m drawn to the eggy things: scrambles, omelets, frittatas, even the old faithful 2 eggs, 2 pieces of bacon, and toast.<\/p>\n

In a way, I\u2019d call it sensible. I know how I feel after the strawberry belgian waffle with whipped cream, and that is\u2014primed for a nap. Unless it\u2019s a gotta-try-it<\/em> stack of pancakes, French toast, or something of that sort, I realize I work best when I limit the sweet stuff to dessert. Question:\u00a0Is this one of those things everyone learned at 20 that took me, um, a decade longer?<\/em><\/p>\n

Another\u00a0perk of savory breakfasts: they\u2019re really anytime dishes. Take this southwestern frittata for one. I\u2019d serve it morning, noon, or night.<\/p>\n

\"Southwestern<\/p>\n

The southwestern flavor speaks to the bit of\u00a0chili powder inside, the garlic, cilantro (optional for non-cilantro fans), and the\u00a0barely-there spicy sweetness from the salmon I added\u2014thanks to a convenient Chicken of the Sea Sweet and Spicy Flavored Salmon Pouch<\/a>. Texture-wise, it\u2019s studded with bell pepper, corn, and chewy whole grain brown rice. I save time and all the hassle of cooking rice by using Minute Ready to Serve cups<\/a>.<\/p>\n

This is a perfect leftover meal, too, so you can make it ahead of time and pack slices for quick breakfasts, lunches, easy dinners, or snacks.<\/p>\n

Enjoy!<\/p>\n

<\/div>
\n\t
\"Southwestern<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Southwestern Frittata<\/h2>\n
<\/div>\n
This is a perfect leftover meal, too, so you can make it ahead of time and pack slices for quick breakfasts, lunches, easy dinners, or snacks.<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>12 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>17 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Breakfast, Main Course, Snack<\/span><\/div>
Cuisine: <\/span>Mexican<\/span><\/div>
Keyword: <\/span>low calorie frittata, salmon frittata, soutwestern frittata<\/span><\/div><\/div>\n
Servings: <\/span>6<\/span> servings<\/span><\/span><\/div>\n
Calories: <\/span>182<\/span>kcal<\/span><\/span><\/div>\n
Author: <\/span>Andie Mitchell<\/a><\/span><\/div>\n\n\n

Ingredients<\/h3>
  • 6<\/span> large eggs<\/span><\/li>
  • 2<\/span> teaspoons<\/span> extra virgin olive oil<\/span><\/li>
  • 1<\/span> red bell pepper<\/span> chopped into \u00bd-inch pieces<\/span><\/li>
  • \u00bd<\/span> cup<\/span> frozen corn<\/span> thawed<\/span><\/li>
  • 2<\/span> scallions<\/span> chopped<\/span><\/li>
  • 1<\/span> cup<\/span> Minute Ready to Serve Whole Grain Brown Rice<\/span><\/li>
  • \u00bc<\/span> teaspoon<\/span> garlic powder<\/span> optional<\/span><\/li>
  • 1\/2<\/span> teaspoon<\/span> chili powder<\/span><\/li>
  • \u00bd<\/span> teaspoon<\/span> salt<\/span><\/li>
  • \u00bc<\/span> teaspoon<\/span> freshly ground black pepper<\/span><\/li>
  • 1<\/span> Chicken of the Sea Sweet and Spicy Flavored Salmon Pouch<\/span><\/li>
  • 2<\/span> tablespoons<\/span> finely chopped fresh cilantro<\/span><\/li>
  • \u2153<\/span> cup<\/span> shredded sharp cheddar cheese<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Preheat the broiler.<\/div><\/li>
    • In a medium bowl, whisk the eggs.<\/div><\/li>
    • In a large skillet, heat the oil over medium-high heat. Add the bell pepper and cook, stirring occasionally, until just tender, 3 to 4 minutes. Add the corn, scallions, and rice, season with garlic powder, chili powder, salt, and pepper, and cook, stirring frequently, for 2 minutes. Add the salmon and cilantro and stir to incorporate with the other ingredients.<\/div><\/li>
    • Reduce the heat to medium-low. Pour the eggs into the pan and stir with a rubber spatula to blend with the other ingredients. Cook until the frittata has set on the bottom and begins to firm up on top, about 3 minutes.<\/div><\/li>
    • Sprinkle the cheese over the top. Transfer the skillet to the oven and broil until the top is lightly browned and the cheese is melted, about 2 minutes. Serve immediately.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n\n

      Nutrition<\/h3>
      Calories: <\/span>182<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>14<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>11<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>9<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Fiber: <\/span>1<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>3<\/span>g<\/span><\/span><\/div><\/div><\/div><\/div>\n

      This post is sponsored by Chicken of the Sea and Minute Rice.\u00a0<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

      This post is part of my partnership with Chicken of the Sea and Minute Rice for National Salmon Day.\u00a0 It …<\/p>\n","protected":false},"author":3,"featured_media":15555,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1158,1063],"tags":[269,338,637],"class_list":["post-15553","post","type-post","status-publish","has-post-thumbnail","hentry","category-recipes","category-breakfast","tag-eggs","tag-grains","tag-salmon"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/posts\/15553","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/comments?post=15553"}],"version-history":[{"count":0,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/posts\/15553\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/media\/15555"}],"wp:attachment":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/media?parent=15553"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/categories?post=15553"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/tags?post=15553"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}