Name: Chicken and Vegetable Frittata
Prep time: 10 min
Cook time: 40 min
Ingredients: 1 cup broccoli florets; 3/4 cup fresh mushrooms, sliced; 2 green onions, finely chopped; 1 tablespoon margarine or butter; 1 cup cubed fully cooked chicken, with skin and excess fat removed; 8 eggs, or 16 egg whites; 1/4 cup water; 1/4 cup Dijon mustard; 1/2 teaspoon Italian seasoning; 1/4 teaspoon garlic salt; 1 1/2 cup (6 oz.) low-fat Cheddar cheese, shredded; 1/2 cup tomatoes, chopped

Chicken and Vegetable Frittata

1 Comment

This Chicken and Vegetable Frittata is full of protein and vegetables to start your day right. Change up the vegetables to include whatever you have in the refrigerator every time you make it or just use your favorites!

Notes

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Preparation Time10 min

Cooking Time40 min

Ingredients

1 cup broccoli florets
3/4 cup fresh mushrooms, sliced
2 green onions, finely chopped
1 tablespoon margarine or butter
1 cup cubed fully cooked chicken, with skin and excess fat removed
8 eggs, or 16 egg whites
1/4 cup water
1/4 cup Dijon mustard
1/2 teaspoon Italian seasoning
1/4 teaspoon garlic salt
1 1/2 cup (6 oz.) low-fat Cheddar cheese, shredded
1/2 cup tomatoes, chopped

Instructions

In a skillet, saute the broccoli, mushrooms and onions in butter 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. Stir in cheese, 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.