Sunday, January 29, 2012

Chicken and Veggie Fritatta 3.5 points

 This makes a great light lunch or snack. You can use any veggies you like for this recipe, but I like artichoke stir fry. For a few extra points you can add 1/4 cup of cheese (just before you put it in the oven) and a medium avocado cut in slices (before you serve), but this isn't a super filling meal, so don't add too much. For fun, you might even try adding a laughing cow light cheese wedge (1 point), cut into chunks and sprinkled over the top before you put it in the oven.
Be sure to use an oven safe skillet.

4 servings - 3.5 points

3 egg whites - 3 points
2 eggs - 4 points
2 chicken breast tenderloins (cut in chunks) - 4 points
1 bag frozen veggies (thawed, drained, and patted dry with a paper towel) - 0 points
1 cup 1% milk - 3 points
Seasonings to your taste.

Turn on your broiler.
Cook tenderloins in a pan until they are cooked through and browned. Add veggies and let cook while you crack eggs and whites into bowl. Add milk and seasonings. I like to use red pepper, lemon pepper, or Italian seasonings, but you can use whatever flavors you like best. Pour egg mix over the top of the veggies and chicken. Use a rubber spatula to gently push cooked egg from the bottom of the pan as it firms. When most of the wetness has firmed into solid egg (kind of like an omelet) toss the whole pan in the oven.

Broil for 3-4 minutes until the top is browned. Cut in quarters and serve.

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