Smokey Chicken and Veggie Frittata
Ingredients:
1 Tlbs olive oil
2 cups bite size veggies (canned, frozen, or fresh)
6 large eggs
3 Tbls skim milk
¼ tsp salt
¼ tsp pepper
2 cups cubed cooked chicken breast (turkey works well too)
1 cup diced smoked Gouda cheese (4 oz)
Directions:
Heat oven to 325º. Add olive oil to 10-inch oven-safe nonstick skillet and heat over medium heat. Add raw or frozen veggies and cook 6-7 minutes until tender. If using any canned veggies, add during last 2 minutes of cooking to warm. (this is a great use for a mix of leftover veggies that are sitting in your fridge)
In a large bowl, whisk together the eggs, milk, salt and pepper. Stir in chicken and ½ cup of the Gouda. Pour egg mixture into skillet. Cook over medium-high heat for 5 minutes, stirring gently halfway through. Sprinkle remaining cheese over top and transfer skillet to oven. Bake at 325º for 20 minutes. To serve, gently slide onto plate and cut into 4-6 servings.
1 Tlbs olive oil
2 cups bite size veggies (canned, frozen, or fresh)
6 large eggs
3 Tbls skim milk
¼ tsp salt
¼ tsp pepper
2 cups cubed cooked chicken breast (turkey works well too)
1 cup diced smoked Gouda cheese (4 oz)
Directions:
Heat oven to 325º. Add olive oil to 10-inch oven-safe nonstick skillet and heat over medium heat. Add raw or frozen veggies and cook 6-7 minutes until tender. If using any canned veggies, add during last 2 minutes of cooking to warm. (this is a great use for a mix of leftover veggies that are sitting in your fridge)
In a large bowl, whisk together the eggs, milk, salt and pepper. Stir in chicken and ½ cup of the Gouda. Pour egg mixture into skillet. Cook over medium-high heat for 5 minutes, stirring gently halfway through. Sprinkle remaining cheese over top and transfer skillet to oven. Bake at 325º for 20 minutes. To serve, gently slide onto plate and cut into 4-6 servings.