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Chicken-Potato Chip Frittata
Charred Corn Salad
Ingredients
- 2 Tbsp butter
- 3 cups shredded rotisserie chicken
- 1 tsp ground cumin
- ½ tsp salt
- 3 cups lightly crushed jalapeño kettle-cooked potato chips
- 12 large eggs
- ¼ cup sour cream
- 1 cup shredded Monterey Jack cheese
Instructions
- Preheat oven to 425°F. Melt butter in a 12-inch cast-iron skillet over medium-high heat. Add chicken, cumin, and salt; cook, stirring, 2 minutes. Stir in potato chips. Remove from heat.
- Meanwhile, whisk eggs and sour cream in a bowl until blended. Pour over chicken mixture in skillet; sprinkle with cheese.
- Transfer skillet to oven and bake 20 to 25 minutes or until center is set. Let stand 5 minutes before serving.
Side Dish Ingredients
- ¼ cup Ranch dressing
- ½ tsp chili powder
- 1 (18-oz) pkg premium romaine salad
- 1 (14.75-oz) can whole kernel fire-roasted corn, drained
- 1 cup crispy fried onions
Side Dish Instructions
- Stir together dressing and chili powder in a large bowl. Add salad mix, corn, and fried onions; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
533
|
146
|
679
|
| Fat (g) | 33 | 9 | 42 |
| Sat. Fat (g) | 13 | 3 | 16 |
| Protein (g) | 39 | 2 | 41 |
| Carb (g) | 17 | 14 | 31 |
| Fiber (g) | 1 | 3 | 4 |
