Chicken
with
Mushroom
Frittata
-
serves
4
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
tsp
salt
1/4
tsp
pepper
1
tbsp
cooking
oil
1
cup
sliced
fresh
mushrooms
2
tbsp
thinly
sliced
green
onion
2
tbsp
snipped
fresh
parsley
1/4
cup
cheddar
cheese,
shredded
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
cheddar
cheese
and
broil
few
seconds
more
until
melted.
Submitted By (Miki)
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