Frittata Of Chicken And Broccoli Recipe - Cooking Index
Frittata Of Chicken And Broccoli Recipe - Cooking Index
This can also be served as an entree at brunch, lunch or supper. It is delicious topped with Vegetable Salsa (see recipe which is included in this collection). Nutritional Analysis Per Serving: Calories 165; Fat (grams) 6; Percent calories from fat 32; Percent polyunsaturated 5; Percent saturated 16; Percent monounsaturated 11; Cholesterol (milligrams) 35; Sodium (milligrams) 300; Protein (grams) 18; Carbohydrate (grams) 10.
Type: Eggs, Low Fat, Poultry| 2 cups | 292g / 10oz | Broccoli florets - chopped |
| 2 tablespoons | 30ml | Dry bread crumbs |
| 3 tablespoons | 45ml | Flour |
| 1 teaspoon | 5ml | Fresh basil |
| 1/8 teaspoon | 0.6ml | Freshly-ground black pepper |
| 1 cup | 237ml | Skim milk |
| 1 tablespoon | 15ml | Dijon mustard |
| Egg substitute equal to 4 eggs | ||
| 1 1/2 cups | 93g / 3.3oz | Chopped roasted chicken |
| 1/2 cup | 73g / 2.6oz | Shredded sharp Cheddar cheese |
| 1/4 teaspoon | 1.3ml | Paprika |
Preheat oven to 350 degrees. Steam broccoli over boiling water until tender-crisp. Coat a 9-inch pie plate with cooking spray; sprinkle with bread crumbs and set aside.
Combine flour, basil and pepper in a large bowl; add milk and mustard; stir with a whisk. Add egg substitute and stir. Add chicken and 1/4 cup of the cheese. Stir well.
Pour mixture into the prepared pan. Sprinkle with the remaining cheese and the paprika. Bake at 350 degrees for 45 minutes or until set. Serve.
This recipe yields 6 servings.
Source:
Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org
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