Chicken and Veggie Frittata
Chicken and Veggie Frittata
Servings
Prep Time
2
people
15
minutes
Cook Time
25
minutes
Servings
Prep Time
2
people
15
minutes
Cook Time
25
minutes
Ingredients
1
cup
broccoli florets
1/2
cup
fresh mushrooms
sliced
2
scallions
finely chopped
8
oz
chicken
cubed fully cooked with skin and excess fat removed
4
eggs
large whole eggs
2
egg whites
1/4
cup
water
1/4
cup
Dijon Mustard
1/2
teaspoon
Italian seasoning
1/4
teaspoon
garlic salt
1/2
cup
tomatoes
chopped
Instructions
In a skillet, saute the broccoli, mushrooms and scallions in olive oil until tender.
Add chicken; heat through. Remove from the heat and keep warm.
In a mixing bowl, beat eggs, water, mustard, Italian seasoning and garlic salt until foamy. tomatoes and broccoli mixture.
Pour into a greased shallow 1 1/2 quart baking dish. Bake at 375 degrees F for 22-27 minutes, or until a knife inserted in the center comes out clean.
Recipe Notes
Makes 2 protein servings and one veggie serving.
Phase 4 modifications:
may use 8 whole eggs
ay also add in 1 1/2 cups (6 oz.) low-fat Cheddar cheese, shredded add after beating eggs