Chicken Mushroom Frittata
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recipe ingredients
1 cup leftover diced, roasted white chicken meat
1 1/2 cups Egg Beaters egg substitute (equal to 6 eggs)
1/4 cup skim milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cooking oil
1 cup sliced fresh mushrooms
2 tablespoons thinly sliced green onion
2 tablespoons snipped fresh parsley
1/4 cup chedder cheese, shredded
recipe directions
In mixing bowl, stir together eggs, milk, salt and pepper. In separate bowl, combine chicken, mushrooms, green onion and parsley.
Heat cooking oil in an 8-inch ovenproof skillet; add egg mixture. Cook over medium-low heat. As eggs set, run a spatula around the edge, lifting to allow uncooked portion to flow underneath. Cook until eggs are almost set, but surface is still moist. Press chicken mixture into top of egg mixture. Broil 4 to 5 inches from heat for 1 to 2 minutes or until set. Top with chedder cheese and broil few seconds more until melted.
| calories | total fat | sat fat | protein | fiber | sodium (mg) | carbs | ww pts |
| 147 | 6 | 2 | 16 | 0.5 | 361 | 6 | 3 |
Very tasty and easy. For 4 points, it’s hard to beat.
I added fresh cilantro & mild canned jalapenos during cooking. After cooking, I topped my serving with fat free sour cream, La Victoria mild taco sauce and more of the jalapenos. Yum! Yum!