Eating the TRIBALÍ way is pure and simple. Just pick your patty, then play up the taste, texture, and visual appeal with colorful produce and a healthy dose of good fats.
Chipotle Chicken Taco Frittata
Chipotle Chicken Taco Frittata
with Chipotle Chicken Patties


  • 2 Tribalí Chipotle Chicken Patties
  • 1 teaspoon avocado oil
  • ¼ cup chopped onions
  • ½ cup chopped kale
  • ½ cup chopped cherry tomatoes
  • 8 eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon cumin
  • dash of paprika
  • 1 tablespoon chopped cilantro
  • guacamole & salsa


Cook the 2 Tribalí Chipotle Chicken Patties following the package instructions. Chop them into bite sized pieces and set aside.


Place a small oven safe skillet (about 8 inches) over medium high heat. When the pan gets hot, add oil and onions. Let onions cook for about 2 minutes or until soft. Add cherry tomatoes to the pan and let cook for another minute or until slightly soft. Add chopped patties to the pan and stir to disperse.


In a small bowl combine eggs, salt, pepper, garlic powder, chili powder, cumin and paprika. Whisk for about a minute until well combined.


Turn broiler on high to get warm. Pour eggs into pan and stir just to evenly distribute ingredients in the pan. Let sit for about 3-4 minutes or until the bottom is set. You will be able to tell when you shake the handle and only the top giggles a little. Then place the pan in your oven under the broiler and let the top cook for about 1-2 minutes or until it is set. Keep an eye on it, this will happen fast! Then slide the frittata out onto a cutting board and slice into pieces like pizza. Top with cilantro, guacamole and salsa!