Broccoli Chicken Frittata

Broccoli Chicken Frittata
Serve for brunch or supper.

Servings: 2

• Cooking Oil Spray
• 1 cup small broccoli florets
• 1/2 cup chopped cooked chicken breast (no skin)
• 1/4 cup finely chopped plum tomato
• 1/2 medium sweet onion, finely chopped (about 1/4 cup)
• 1/2 teaspoon dried Italian seasoning
• 1/8 teaspoon salt
• 1 cup (8 ounces) egg substitute made from egg whites

Preheat broiler. Spray medium skillet with ovenproof handle with cooking spray; heat over medium heat. Add broccoli, chicken, tomato, onion, Italian seasoning and salt; cook 3 minutes, or until broccoli is still crisp but tender, stirring occasionally.

Add egg substitue. Reduce heat to low; cover. Cook 9 minutes, or until bottom of frittata is set but top is still slightly moist. Remove lid from skillet.

Place skillet under broiler. Broil 2 minutes, or until top is set but not brown. Cut frittata in half to serve.

Per Serving: 161 Calories; 4g Fat (22.7% calories from fat); 1g Saturated Fat; 25g Protein; 5g Carbohydrate; 1g Dietary Fiber; 40mg Cholesterol; 349mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fat.