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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
8 eggs or egg substitute |
2 tablespoon(s) lemon zest grated |
salt and pepper |
2 tablespoon(s) olive oil extra virgin |
6 scallions thinly sliced |
1-1/2 cup(s) pulled chicken thawed |
2 cup(s) brown rice pilaf thawed |
6 tablespoon(s) ricotta cheese |
1/4 cup(s) paremsan cheese grated |
Directions:
1. Preheat broiler. In bowl, whisk eggs or egg substitute, lemon zest, 1 tsp salt and 1/2 tsp. pepper. In 12-inch, ovenproof non-stick skillet, heat EVOO over medium-high heat. Add scallions and cook 2 mintes. Add chicken, pilaf and egg mixture; scramble folding mixture on top of itself, until two-thirds cooked. Spread evenly in pan and dollop with ricotta. Cook 1 minute over low heat to set bottom. Transfer to broiler to cook until golden, 3 minutes. Sprinkle with parmesan. Cut into wedges.
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