Chicken and Veggie Frittata

Chicken and Veggie Frittata (great for all phases)

Recipe makes TWO servings!

Ingredients:
  • 1  cup broccoli florets
  • 3/4 cup fresh mushrooms, sliced
  • 2 scallions, finely chopped
  • 3/4  cup cubed fully cooked chicken, with skin and excess  fat removed
  • 4 whole eggs and 4 egg whites (phase 4 may use 8 whole eggs)
  • 1/4 cup water
  • 1/4 cup Dijon mustard
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon garlic salt
  • 1 1/2 cups (6 oz.) low-fat Cheddar cheese,  shredded (Phase 4 only)
  • 1/2 cup tomatoes, chopped

 

  1. In a skillet, saute the broccoli, mushrooms and scallions in olive oil until  tender.
  2. Add chicken; heat through. Remove from the heat and keep warm.
  3. In a mixing bowl, beat eggs, water, mustard, Italian seasoning and garlic  salt until foamy. Stir in cheese, (PHASE 4 ONLY) tomatoes and broccoli mixture.
  4. 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.
July 15, 2014 by Kristi Kirkham
Tags: Poultry
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