My mom used to make breakfast for dinner every Thursday night when I was growing up and I always looked forward to it. Really, is there anything better than a big plate full of cheesy eggs, pancakes with melted butter and maple syrup, and fruit salad? I would love to continue this tradition with Apolinaras, but unfortunately, he isn’t a fan. I think it’s partly because he actually gets up early enough to make eggs every morning, while I prefer to savor every last minute of sleep and usually just have cereal. I end up getting my egg fix on weekends or nights when I’m on my own for dinner. It’s so easy to whip up a broccoli cheddar omelet with whole wheat toast and turkey bacon for one – yum!
I made a frittata the other weekend with a fajita twist. It contained chicken strips seasoned with cumin, ancho chile powder, and oregano, and plenty of browned onions, bell peppers, and cheddar cheese. I topped the frittata wedges with a fun guacamole starring sun dried tomatoes. Mmm, it was the perfect breakfast! So, you can imagine my surprise when I saw Apolinaras warm up a leftover piece up for dinner one night. I had to call him out on it – he was enjoying breakfast for dinner! He tried to convince me that this frittata wasn’t just for breakfast and should be enjoyed anytime, to which I just smiled and nodded – I will convert him yet!
1 teaspoon cumin
1 teaspoon ancho chile powder
1 teaspoon Mexican oregano
1/4 teaspoon salt
1 boneless skinless chicken breast, cut into bite sized strips
1 tablespoon canola oil
1 yellow onion, cut into long strips
1 green bell pepper, cut into long strips
1 red bell pepper, cut into long strips
10 large eggs
1/2 cup milk
1 teaspoon salt
1 cup shredded sharp cheddar cheese
Guacamole with Sun Dried Tomatoes:
1 avocado, peeled, pitted, and mashed
Juice of half a lime
1/4 cup chopped sun dried tomatoes
1/4 teaspoon salt
Heat oven to 350˚F. Mix cumin, ancho chile powder, oregano, and salt in a small bowl and rub spice mixture evenly onto chicken strips. Heat canola oil over medium heat in a 10-inch oven-proof nonstick skillet and sauté chicken for 5 minutes or until cooked through and no longer pink in the center. Put chicken in a bowl and add onion and bell peppers to the skillet. Saute 15 minutes or until veggies are tender and browned. Remove from heat and stir in chicken breast strips.
Meanwhile, whisk eggs, milk, and salt together in a large bowl until frothy. Stir in cheddar cheese and pour egg mixture into the pan over the other ingredients and bake at 350˚F for 30 to 35 minutes or until eggs are set.
Meanwhile, make guacamole by mixing mashed avocado, lime juice, sun dried tomatoes, and salt in a medium bowl. Cut frittata into wedges and top evenly with guacamole. Makes 6 servings.
Nutrition: 339 calories, 22.4g fat, 3.4g fiber, 26.2g protein per serving
Cost: $1.47 per serving