Nutrition Facts

Instructions

• STEP 1

  Preheat an ovenproof skillet over medium heat.

• STEP 2

  While the skillet heats up, peel, halve, and small dice onion.

  • ½ medium yellow onion

• STEP 3

  Once the skillet is hot, add oil and swirl to coat the bottom. Add onion, chicken, and spices; cook, breaking the meat apart with a spoon, until browned and crumbly, 4-5 minutes.

  • 2 tsp extra virgin olive oil
  • ½ lb ground chicken
  • ¾ tsp smoked paprika
  • ¼ tsp crushed red pepper
  • ¼ tsp salt
  • ⅛ tsp black pepper

• STEP 4

  Meanwhile, wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)

  • 1 medium zucchini squash
  • 1 orange bell pepper
  • ½ (5 oz) pkg spring mix (mixed greens)

• STEP 5

  Trim and quarter zucchini lengthwise, then cut crosswise ½-inch thick pieces. Place in a medium bowl.

• STEP 6

  Trim, seed, and medium dice bell pepper. Add to the bowl with the zucchini.

• STEP 7

  Once the chicken is done, add veggies to the skillet. Continue to cook, stirring occasionally, until softened, 4-5 minutes more. (Reserve bowl for later use.)

• STEP 8

  Meanwhile, preheat oven to broil on high and position rack in the upper third of the oven.

• STEP 9

  Coarsely grate cheese.

  • ⅓ (8 oz) block mozzarella cheese

• STEP 10

  Place eggs and salt in the reserved bowl, then whisk to combine.

  • 6 eggs
  • ¼ tsp salt

• STEP 11

  When the veggies are done, reduce heat to medium-low; pour the egg mixture into the skillet. As eggs set around the edge of the skillet, gently lift cooked portions with a spatula to allow uncooked egg to flow underneath. Cook until bottom and sides are firm but top is still runny, 3-5 minutes.

• STEP 12

  Sprinkle cheese over the frittata. Place skillet in the oven and broil until top is set and cheese is melted, 3-4 minutes. Remove from oven.

• STEP 13

  Meanwhile, place oil, vinegar, Dijon, and salt in a clean medium bowl, then whisk to combine the dressing. Add mixed greens to the bowl and toss to coat.

  • 1 tbsp extra virgin olive oil
  • 2 tsp white wine vinegar
  • 1 tsp Dijon mustard
  • ¼ tsp salt

• STEP 14

  Cut frittata into wedges and divide between plates. Serve with dressed greens on the side and enjoy!