a 15 minute meal.

rachael ray has nothing on me. ok, just kidding, i love her. but this dinner is awesomely tasty, super quick (i can make it in 15 minutes) and very low on the caloric intake. im talking….150 calories. you can’t beat that, especially when you’re seriously full.

Veggie and Chicken Frittata with Grapes and Tomatoes

What you’ll need:

1 large carrot, shredded

1 small green bell pepper, diced

1 small red onion, diced

8 oz. of shredded chicken (you could use any or no protein)

1 small container of egg substitute (it should be 2 cups)*

1 tbsp of butter (the good stuff)

1/2 cup of shredded swiss cheese

2 medium tomatoes

How to Make it:

In an 8″ oven-safe skillet, put 1 tablespoon of butter in the skillet over medium heat, add the onion, bell pepper, carrot. Saute the vegetables until soft, but not browned. Then add the shredded chicken. After the chicken is warmed and distributed through the vegetables, add the egg substitute. Allow the egg mixture start to cook, without touching it. Meanwhile, turn your broiler on high. After the egg mixture starts to stick to the sides and firm up, go around the edges with a spatula. Once you’ve released the edges, turn the eye off and add the swiss cheese.Then place in the broiler for 5 to 7 minutes, {In my broiler it takes 5 minutes. Just remember, that after you take the frittata out, it will continue to cook…so don’t cook it until it looks done} until the center is firm. Remove the frittata and allow to sit for 5 minutes before serving. Makes 4 servings.

**i serve this frittata always with a plum tomato per serving and typically some fresh fruit such as grapes or strawberries.**

you cant beat the simplicity of this recipe. it’s quick and scrumptious. and best of all, it’s pretty much guilt-free.

try it. i bet you’ll love it.

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