Garden Frittata

Servings: 1


  • 1 Chicken breast, boneless, skinless, 4 oz. (120 g)
  • 1 tsp Garlic, chopped
  • Cumin, to taste
  • Salt and pepper, to taste
  • 2 oz Mushrooms, sliced
  • 3 Tbsp Unsalted butter
  • 1 tsp Jalapeño, seeded, minced
  • 2 oz Red bell pepper, roasted, seeded, peeled, julienne
  • 1 oz Green onions, sliced
  • 2 tsp Cilantro
  • 2 Eggs, beaten
  • 2 oz Monterey Jack or Cheddar cheese, shredded


  1. Rub the chicken breast with the garlic, cumin, salt and pepper. Grill or broil the chicken until done. Allow it to rest briefly, then cut it into strips.
  2. In a well-seasoned 9-inch (23-centimeter) sauté pan, sauté the mushrooms in the butter until tender. Add the jalapeño and sauté for 30 seconds. Add the chicken, roasted bell pepper, green onions and cilantro and sauté until hot.
  3. Add the eggs and season with salt and pepper. Cook the mixture, stirring and lifting the eggs to help them cook evenly, until they begin to set.
  4. Sprinkle the cheese over the eggs and place under a salamander or broiler to melt the cheese and finish cooking the eggs. Slide the frittata onto a plate or cut into wedges for smaller portions.

Courtesy of Austin Cooks, a Culinary Arts program initiative of Austin Community College.