This post was sponsored by Fresh From Florida as part of an Influencer Activation for Influence Central, however, all opinions expressed are my own.

I have partnered with Fresh From Florida on the reasons why I follow the fresh produce movement (and you should, too). It’s incredibly easy to find fresh produce at your local grocer that is Fresh From Florida, and Florida farmers allow us to eat fresh all year-round. Which, in my case, is a blessing because I really enjoy making home cooked meals with fresh produce. Because honestly, not only is it a healthy and affordable option, but fresh produce truly makes the meal. The flavors are richer, and the quality is wholesome.

I’m a huge fan of versatile recipes. What do I mean? Let’s just say sometimes I like breakfast for lunch or dinner, lunch for dinner, dinner for breakfast – you get my gist! So I am really into creating meals that work for any time of day. And in the Link household, we really, really like Mexican and Tex-Mex cuisine. But while my husband could eat the same tacos three days in a row – I’m more of a variety kind of gal.

So with this month’s in-season produce, I purchased bell peppers, sweet corn, blueberries and watermelon from my nearest grocer, Publix, to incorporate in a versatile Tex-Mex recipe called a chicken fajita frittata. OK – minus the watermelon and blueberries – I may have snacked on those during the baking process. But they were in-season, and I couldn’t pass them up! What is a frittata you ask? Actually, it’s an Italian dish of fried eggs – resembling a Spanish omelet – that is cooked in a cast iron pan or skillet. Commonly loaded with veggies and meats, I decided to go with a theme on this one. Again, we’re on a Mexican kick lately, so I chose to incorporate chicken fajitas. Plus, I really enjoy cooking with bell peppers the most. They add such a natural boost of flavor to any dish.

Not only is this recipe incredibly easy to make (especially if you have leftover chicken you’re scratching your head over), but it is low in carbs and high in protein, and makes for amazing leftovers! What’s that sound? That’s the sound of bliss from not having to do any dishes!

chicken fajita

frittata

[with sweet corn + bell peppers]

Chicken Fajita Frittata [With Sweet Corn + Bell Peppers]

theMRSingLink This post was sponsored by Fresh From Florida as part of an Influencer Activation for Influence Central, however, all opinions expressed are my own. I have partnered with Fresh From Florida on the reasons why I follow the fresh produce movement (and you should, too). It’s incredibly easy to find fresh produce at your local […] Date Night Recipes Chicken Fajita Frittata [With Sweet Corn + Bell Peppers] European

Serves: 6+ Prep Time: 10 minutes Cooking Time: 35-40 minutes 35-40 minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

6 Large eggs
1 Large chicken breast (shredded)
1 Cup milk or heavy cream
2 Medium green bell peppers
2 Ears of sweet corn (shaved)
1 Medium tomato
2 Cups graded yellow cheddar
2 Tsp salt
2 Tsp pepper
1 Tsp turmeric
2 Tsp red chili flakes (optional - for extra heat)
2 Tbsp cumin
1 1/2 Tbsp garlic powder
2 Tbsp chili powder

Instructions

Preheat your oven to 350F. Begin by prepping and dicing your bell peppers, sweet corn and tomato. You could add a small red onion to this recipe (if desired), but my husband isn't exactly a fan of onions, so I try not to overload.
I used leftover chicken for this recipe, but you can easily whip up a chicken breast for this dish as well (from the crock pot is best, so that the chicken can be easily "pulled" and stays moist). Place the shredded chicken, bell peppers, corn, and tomato into a mixing bowl.
Combine listed seasoning and add to the mixture. Then crack and whisk 6 eggs either in a separate bowl, or in the existing one. Thoroughly whisk everything together.
Add in the milk or heavy cream to the bowl. Stir again until everything is incorporated before pouring mixture into a sprayed or buttered deep 12 inch cast iron skillet (a skillet between 9-12 inches works well for this recipe). Be sure to oil the pan, spray with cooking spray or brush generously with butter so the mixture does not stick.
Spread the graded cheddar on top before placing in the oven. Bake for roughly 35-40 minutes, and allow to rest and cool for 5-10 minutes before serving.
Please enjoy as is, or add a dollop of sour cream, some salsa or avocados, or fresh chives!

Notes

Yum!

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