This delectable breakfast is a perfectly balanced meal all in one dish!! This beautiful frittata boast five veggies mixed with lean protein from chicken and eggs! Whether you're looking for a healthy breakfast or dinner, this nutrient-packed meal will satisfy. Simply serve it up with a slice of whole grain toast for breakfast or try it with a side salad for supper. It's even good warmed up the next day. Click here to check out more of my favorite Breakfast + Brunch recipes!
Prep time: 15 minutes
Cook time: 30-40 minutes
Yield: 6 servings
Serving size: ⅙th of the frittata
2 teaspoons light butter
1 shallot, thinly sliced
1 tablespoon minced garlic
salt, to taste
black pepper, to taste
8 ounces skinless boneless chicken breasts, diced
4 egg whites
½ cup skim milk
¼ cup reduced fat grated parmesan cheese
1 cup broccoli florets
1 cup diced zucchini
1 cup diced yellow squash
1 red bell pepper, diced
12 asparagus spears, cut into 1-inch pieces
Preheat the oven to 350° F and line a 9-inch round casserole dish with parchment paper, or generously grease with nonstick cooking spray.
Heat a medium-size skillet over medium heat and add the butter to melt. Add the shallot and garlic, cooking for 2-3 minutes, until the shallots begin to soften.
Season the chicken with the salt and pepper and add to the skillet.
Adjust the heat to medium-high if needed, and cook for 6-8 minutes, stirring occasionally to brown all sides of the chicken, then remove the skillet from the heat.
In a large mixing bowl, whisk together the eggs, egg whites, milk, and cheese, then set aside.
Layer the cooked chicken and shallot mixture and the vegetables in the prepared casserole dish.
Pour the egg mixture over everything and bake for 25-35 minutes, or until the eggs are set and the vegetables are tender.
Slice into 6 slices and serve warm.
Per Serving: (⅙th of the frittata)
Calories from fat: 44
Saturated Fat: 1g
The nutrition content of recipes on SkinnyMom.com has been calculated by Registered Dietitian, Jessica Penner, of Smart Nutrition.