Skinny Chicken and Vegetable Frittata

Chicken Vegetable Frittata made this. had to cook it for a lot longer than the recipe states, but ultimately, it’s good.

Skinny-Chicken-and-Vegetable-Frittata

Skinny-Chicken-and-Vegetable

 Yield :

SmartPoints : 4

Per Serving (1/6 of recipe)

Ingredients :

3 shallots, sliced
1½ Tbsp garlic, minced
2 tsp light butter
salt and pepper, to taste
8 oz chicken breast, diced
nonstick cooking spray or parchment paper
1 cup fresh broccoli florets, chopped
1 cup zucchini, diced
1 cup yellow squash, diced
1 red bell pepper, diced
12 asparagus spears, chopped into 1” pieces
½ cup skim milk
5 eggs + 4 egg whites
¼ cup Parmesan cheese, grated

Preparation :

1 Preheat oven to 350 degrees. In a small pan over medium-low heat, saute shallots, garlic, and butter until soft, about 3 minutes.
2 Sprinkle chicken with salt and pepper to taste. Add chicken to pan with shallots and garlic and cook for an additional 8-10 minutes or until chicken is done and slightly browned.
3 Spray a 9” round deep casserole dish with cooking spray or mold parchment paper to dish shape for easy removal. Place all vegetables and chicken with shallots into the prepared dish.
4 Whisk together milk, eggs, and Parmesan cheese and pour over contents in the dish.
5 Bake for 20-30 minutes, or until eggs are set in the center but not brown.

Nutritional Info :

Per Serving (1/6 of recipe)
Calories: 181
Fat: 7g
Carbohydrates: 10g
Fiber: 2g
Net Carbs: 8g
Sugars: 2g
Protein: 24g

SmartPoints value : 4

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