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Wednesday, July 3, 2013

Chicken & Vegetable Frittata

Chicken & Vegetable Frittata
This is a wonderful breakfast bake that you can make in the morning or even ahead of time.  It’s so simple!  I just threw in whatever vegetables I had available, added pre-cooked chicken breast (I always have chicken breast cooked and ready to be eaten!), and poured liquid egg whites over top.  This is a delicious and nutritious LOW CALORIE, LOW CARB, LOW SUGAR, and PACKED WITH PROTEIN breakfast or even snack (in fact, I took my leftovers to work).   
Also, it’s gluten-free and Paleo friendly :) 

- 1 cup Yellow Squash, sliced
- 3 ounces Asparagus Spears, diced
- 2 cups Organic Baby Spinach (I shredded with my hands)
- 75 grams Cherry Tomatoes (I cut into three sections)
- 4 ounces Organic Chicken Breast, cooked and diced
- 2 cups Liquid Egg Whites
- Mrs. Dash Original Seasoning Blend

- Preheat oven to 350 F.
- Fill glass baking pan with veggies and chicken.
- Sprinkle Mrs. Dash Original Seasoning on top.
- Pour liquid egg whites over chicken and vegetables.
- Bake in the oven at 350 F for 30-40 minutes or until golden brown on top.

You can sprinkle shredded cheese on top for the final 5 minutes if you’d like, 
but then it won’t be Paleo approved ;)

Tip:  Add whatever vegetables you have on hand!  Broccoli, zucchini, egg plant, peppers, onions, kale, etc.  Basically, whatever fits your macros and your taste buds!

Nutritional Information:
Per Serving (makes 4 large servings)
107 calories, 220mg sodium, 382g potassium
5g carbohydrates (1g fiber, 1g sugar) 20g protein