Chicken Frittata with Cantaloupe-Tomato Salsa

Perfect for a light supper!

serves 6 ( 5 points +)

• 1 c. chopped grape tomatoes
• 1 c. chopped cantaloupe
• 1/4 c. chopped, fresh cilantro
• 8 eggs
• 1/2 c. skim milk
• 1/4 tsp. salt
• 4 oz. diced green chilies
• 1 c. shredded, cooked boneless, skinless chicken breast
• 2/3 c. kidney beans, drained and rinsed
• 2 oz. ( 1/2 c.) shredded reduced-fat Monterey Jack cheese

Preheat broiler.
For salsa, in a medium bowl combine tomatoes, cantaloupe and cilantro. Set aside.

In another bowl, whisk together eggs, milk and salt.

Spray a 12 inch cast iron or oven-proof skillet, add chilies and cook for 3 minutes. Spread chicken and beans evenly in skillet. Pour egg mixture over chicken and beans. Cook over medium heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture, so uncooked mixture flows underneath. Continue cooking until egg mixture is almost set. 

Sprinkle with cheese. Place skillet under broiler for 1-2 minutes or until top is just set and cheese melts. Top with salsa.

adapted from "Better Homes and Gardens"