Chicken and Vegetable Frittata |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Went to post the recipe for Chicken and Vegetable toss and found it already submitted. Here is one of 4 uses for Chicken Veggie Toss. Comes from Superfast Suppers from Cooking Light. Where it lists chicken in the ingredients - actually use a portion of Chicken Veggie Toss. Zaar won't allow me to list a recipe as an ingredient. Ingredients:
1 cup chicken (use 1 cup of chicken veggie toss) |
14 1/2 ounces no-salt-added diced tomatoes, drained |
8 ounces egg substitute |
2 large eggs, beaten |
1 tablespoon chopped fresh oregano |
1/4 teaspoon salt |
1/4 teaspoon black pepper, freshly ground |
1/2 cup shredded part-skim mozzarella cheese |
Directions:
1. You need a 10 inch oven proof skillet for this one.
2. Heat oven to 450 degrees.
3. Spray skillet with cooking spray. Heat over medium high.
4. Add Chicken Veggie Toss and tomatoes. Cook and stir for about 2 minutes.
5. In a bowl, mix together the egg substitute, eggs, oregano, salt and pepper. Pour over chicken mixture in pan.
6. Reduce heat to medium and cook, uncovered for about 5 minutes. Do not stir during this time.
7. Sprinkle cheese over egg mixture and place skillet in oven.
8. Bake for 10 minutes or until eggs are set.
9. Turn oven to broil and broil just until lightly browned. 1 or 2 minutes.
10. Cut into wedges and serve immediately.
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