Carbohydrate-Guide

This yummy egg dish comes out of the oven puffed up and steaming, with edges crisp and golden. If you don’t have leftover chicken, season and cook a 6- to 8-ounce boneless breast on a grill pan over medium-high heat, 5 to 6 minutes per side. Leftover frittata keeps in the fridge for 2 days and easily reheats in a low oven or microwave. We used an 8-inch pan, but if your pan is larger, just cook the frittata for 2 or 3 minutes less.

PREP TIME: 5 minutes

COOK TIME: 10 minutes

6 large eggs, lightly beaten
1 (6-ounce) boneless, skinless chicken breast, cooked and thinly
sliced
2 ounces shredded reduced-fat cheddar cheese (1/2 cup)
1/2 cup salsa
Salt and freshly ground black pepper

Heat broiler. Season eggs with salt and pepper.

Heat an 8-inch cast-iron or ovenproof nonstick skillet over medium heat. Spray pan (including sides) with cooking spray and add chicken, dispersing meat around the pan in a single layer.

Pour eggs over chicken and cook, undisturbed, until eggs are almost
set, about 5 minutes.

Sprinkle eggs evenly with cheese and dollop with salsa. Broil until eggs are set, frittata is puffed up, and cheese is melted, about 1 minute. Cut into 4 portions and serve hot.

Makes 4 servings

Per serving: 200 calories, 10 g fat, 4 g saturated fat, 23 g protein, 3 g carbohydrate, 0 g dietary fiber, 430 mg sodium