Fajita Frittata

fajita frittata

We have 9 days until we have to move into the new casa and have finally finished installing all the unfinished wood flooring. Now we just have to get it sanded and finished, pull-out and install new carpet, paint, paint and then paint some more. Oh and then we have to pack up our old house. Anyway…

One of our ‘Picking up random odds and ends at the grocery store’ dinners was eating rotisserie chicken with our fingers on sub-floor. I decided to use the leftovers, along with some languishing refrigerator ingredients to throw together a frittata one morning. This sucker ended up lasting for 5 meals.


  • 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 (check the ingredients; some contain wheat, milk and soy– even if the flavor is like..Lemon Garlic), 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


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.


10 responses to “Fajita Frittata”

  1. Looks like a great frittata interpretation! I’ve made that same mistake with the handle of the pan more than once…ok, more than twice. You’re right – it’s really not fun!

  2. I sear alot of meat on the stove top and throw it in the oven to finish. If I had a dollar for every time I’ve burned my hand on the handle, I’d have $12-$15.

  3. JQBancroft

    I know you guys are busy right now–but I wanted to let you know that I’ve missed seeing your posts! I hope the crazy calms down soon 🙂

  4. Was looking for something quick and easy to make and found this! It’s a great recipe and my fiance and son really enjoyed it!
    Thanks for always posting great, easy recipes! You guys make it easy to stay true to Paleo!

    1. thank you so much xtina. what a great compliment!

  5. […] Here’s a meal to wake up with in the morning.  Make this as spicy as you like and you’ll perk right up.  If you are not a morning person or are pressed for time, prep ingredients the night before.  Tomatillo salsa is key to this recipe and makes it extra delicious. And strangely, a small glass of cucumber-infused water goes perfectly with this meal. […]

  6. Just made this tonight. LOVED it! My one-year old twins loved it too!


    1. aw, that’s great. thanks april!

  7. So excited to make this tonight! Thanks for the recipe!!! I think I’m going to add jalapenos to add to the “mexican” theme.

  8. […] Friday: Fajita Frittata […]

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.