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Recipe
Chicken Fajita Breakfast Skillet Recipe
| Servings: 1 |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1059g | |
| Calories 1492 | |
| Calories from Fat 687 | 46% |
| Total Fat 78.03g | 98% |
| Saturated Fat 33.36g | 133% |
| Trans Fat 0.0g | |
| Cholesterol 129mg | 43% |
| Sodium 667mg | 28% |
| Potassium 3272mg | 93% |
| Total Carbs 168.39g | 45% |
| Dietary Fiber 20.8g | 69% |
| Sugars 12.6g | 8% |
| Protein 35.99g | 58% |
Ingredients Convert Measures
- (Clone from Denny's)
- 2 x Boneless Skinless Chicken Breast
- 2 c. Home Fries or possibly Hash browns
- 1 tsp Fajita Seasoning
- 1 sm Bell Pepper
- 1 sm Onion
- 4 x Large eggs
- 1/4 c. Half and Half
- 1/2 c. Shredded Cheese
- 1/2 c. Lowfat sour cream (optional)
- 1/2 c. Guacamole (optional)
- Salt and Pepper
- Salsa (optional)
Directions
- Rub chicken breast with fajita seasoning and let marinade for 1/2 hour. Slice marinated chicken into strips. Use cooking spray and braise chicken in a warm skillet till done. Add in onion and bell pepper to skillet fry and stir on high so as to cook quickly. Remove all from heat and set aside. Brown left over cooked potatoes or possibly use frzn hash browns, cooked till desired crispness. Salt and pepper to you taste. Divide in half and place on serving platters. Mix egg with half and half, salt and pepper to taste. Cook egg mix into two separate omelets. Place on top of browned potatoes. Place one half of cooked fajita meat and cooked onions and peppers on top of omelet. Sprinkle with 1/4 c. cheese on each platter of fajita platter. Serve with lowfat sour cream, guacamole, and salsa if desired.
