Tuesday, September 17, 2013

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"

2 comments:

  1. What does the "plus" after some point values mean? Thanks!

    ReplyDelete
    Replies
    1. points plus is the new Weight Watcher points system.

      Delete

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