Recipes Chicken and Broccoli Frittata (Entree)

Number of Servings
    • 1 1/2 cups chopped roasted chicken
    • 2 cups chopped broccoli florets
    • 2 tbsp. dry bread crumbs
    • 3 tbsp. all-purpose flour
    • 1 tsp. dried basil
    • 1/4 tsp. salt
    • 1/8 tsp. pepper
    • 1 cup nonfat milk
    • 1 tsp. Dijon mustard
    • (1) 4-oz. carton egg substitute
    • 1/2 cup shredded, reduced-fat, extra-sharp cheddar cheese, divided
    • 1/4 tsp. paprika
    • nonstick cooking spray



Preheat oven to 350° F. Cook broccoli in boiling water 3 minutes or until tender-crisp. Drain and set aside. Coat 9-inch pie pan with cooking spray; sprinkle with bread crumbs (do not remove excess crumbs); set aside. In large bowl, combine flour, basil, salt and pepper; add milk and mustard. Blend well with whisk; stir in egg substitute. Add chicken and 1/4 cup cheese; stir well. Pour mixture into pie pan; sprinkle with remaining cheese and paprika. Bake 45 minutes or until set. Let cool on rack 5 minutes before slicing.

Nutrition Information

230 Calories; 7g Fat (28.1% calories from fat); 27g Protein; 13g Carbohydrate; 2g Dietary Fiber; 49mg Cholesterol; 403mg Sodium