Chicken and Veggie Frittata (great for all phases)

Ingredients:

• 1  cup broccoli florets
• 3/4 cup fresh mushrooms, sliced
• 2 scallions, finely chopped
• 1  cup cubed fully cooked chicken, with skin and excess  fat removed
• 8 eggs
• 1/4 cup water
• 1/4 cup Dijon mustard
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon garlic salt
• 1 1/2 cups (6 oz.) low-fat Cheddar cheese,  shredded (Phase 4 only)
• 1/2 cup tomatoes, chopped

 

1. In a skillet, saute the broccoli, mushrooms and scallions in olive oil until  tender.
2. Add chicken; heat through. Remove from the heat and keep warm.
3. In a mixing bowl, beat eggs, water, mustard, Italian seasoning and garlic  salt until foamy. Stir in cheese, (PHASE 4 ONLY) tomatoes and broccoli mixture.
4. Pour into a greased shallow 1 1/2 quart baking dish. Bake at 375 degrees F  for 22-27 minutes, or until a knife inserted in the center comes out  clean.