Loaded Chicken Fiesta Frittata

I decided to add a few new flavors to my weekly breakfast frittata and the result is yummy.  Try it, you’ll like it!

INGREDIENTS:

• 32 oz Egg Substitute (I Use Egg Beaters)
• 4 ounces Cooked Rotisserie Chicken, Diced
• 14 oz (2 7 oz Cans) Chopped Green Chiles (Mild), Drained
• 7 ounces Trader Joe’s Lite Shredded Mozzarella Cheese (Cheddar would be great too, but I used what I had on hand)
• 1/2 cup Diced Onion
• 4 tablespoons Salsa
• 1 teaspoon Taco Seasoning (I used Trader Joe’s)

DIRECTIONS:

1. Preheat oven to 350 degrees
2. Spray a 13 x 9 x 2 baking pan with non-stick spray (coconut oil spray is my favorite because nothing sticks to it)
3. Pour egg substitute into the pan and follow with all the other ingredients except the cheese
4. With a fork, gentle mix together
5. Top with shredded cheese
6. Bake in preheated oven for 35 - 45 minutes, just until center springs back.
7. DO NOT OVERCOOK - IT WILL BE TOO DRY TO EAT
8. Remove from oven, cool and cut into serving portions and enjoy.
9. I wrap the leftovers individually, refrigerate them and heat them daily in the microwave covered for 2 minutes on 50% power and my husband and I enjoy them for breakfast.

NUTRITION:  Makes 8 servings, each with

• 150 calories and
• 21 grams protein