Chicken Frittata With A Cantaloupe/Tomato Salsa

This is one recipe that could help you clean up some leftovers and use whatever you have in the fridge. Raid the pantry and see what you come  up with.


We used:

  • 1 cup chopped cherry tomatoes
  • 1 cup chopped cantaloupe
  • 1 tbsp. chopped fresh cilantro
  • 8 eggs
  • 1/2 cup half and half
  • pinch of salt
  • 1 tbsp. olive oil
  • 1- 4  oz. can diced green chilies
  • 1 cup cooked, shredded chicken
  • 2/3 cup canned kidney beans, rinsed and well drained
  • 3 oz. Monterey Jack Cheese, shredded



In a medium bowl, combine the tomatoes, cantaloupe and cilantro. Set aside.



Whisk together the eggs, cream and salt. Set aside.

In a broiler proof skillet, heat the oil over a medium heat. Add the chilies and cook for 3 minutes. Scatter the chicken and beans evenly in the skillet.

Preheat the broiler. Pour the egg mixture over the chicken and beans. Cook over a medium heat and as the mixture is starting to set, run a spatula around the edge, letting the mixture flow underneath. Continue cooking and lifting the edges until almost set. The surface will be a little moist. Sprinkle with the cheese.

Place under the broiler (about 5 inches from the heat) and broil 1-2 minutes, until the cheese melts and the top has set.

Serve with the salsa you made earlier.


Note:  you could use watermelon instead of cantaloupe, if you wish.


Serves 4.


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