Tuesday, September 17, 2013

Chicken Frittata with Cantaloupe-Tomato Salsa

Perfect for a light supper!

serves 6 ( 5 points +)

  • 1 c. chopped grape tomatoes
  • 1 c. chopped cantaloupe
  • 1/4 c. chopped, fresh cilantro
  • 8 eggs
  • 1/2 c. skim milk
  • 1/4 tsp. salt
  • 4 oz. diced green chilies
  • 1 c. shredded, cooked boneless, skinless chicken breast
  • 2/3 c. kidney beans, drained and rinsed
  • 2 oz. ( 1/2 c.) shredded reduced-fat Monterey Jack cheese

Preheat broiler.
For salsa, in a medium bowl combine tomatoes, cantaloupe and cilantro. Set aside.

In another bowl, whisk together eggs, milk and salt.

Spray a 12 inch cast iron or oven-proof skillet, add chilies and cook for 3 minutes. Spread chicken and beans evenly in skillet. Pour egg mixture over chicken and beans. Cook over medium heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture, so uncooked mixture flows underneath. Continue cooking until egg mixture is almost set. 

Sprinkle with cheese. Place skillet under broiler for 1-2 minutes or until top is just set and cheese melts. Top with salsa.

adapted from "Better Homes and Gardens"


  1. What does the "plus" after some point values mean? Thanks!

    1. points plus is the new Weight Watcher points system.


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