Chicken Veggie Frittata

Ingredients 1 cup of broccoli florets 3/4 cup of fresh sliced mushrooms 2 scallions, finely chopped 3/4 cup of cubed 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 of water 1/4 cup of Dijon mustard 1/2 Tsp Italian seasoning […]

Ingredients

  • 1 cup of broccoli florets
  • 3/4 cup of fresh sliced mushrooms
  • 2 scallions, finely chopped
  • 3/4 cup of cubed 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 of water
  • 1/4 cup of Dijon mustard
  • 1/2 Tsp Italian seasoning
  • 1/2 Tsp garlic salt
  • 1/2 cup of chopped tomatoes
  • 1 1/2 cup of low-fat shredded cheddar (phase four only)

Directions

1. In a skillet, saute the broccoli, mushrooms and scallions in olive oil until tender

2. Add chicken; heat through. Remove from 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 ½ quart baking dish. Bake at 375 degrees F for 22-27 minutes or until a knife inserted into the center comes out clean.

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