
Ingredients:
- 6 cups diced yellow squash
- 2 tbsp olive oil
- ¾ lb. cooked, shredded, white meat chicken
- 4 tbsp reduced-fat blue cheese crumbles
- 2 tbsp scallions
- 4 cups liquid egg whites or egg beaters
Directions:
- Preheat the oven to 450⁰F.
- Toss the squash with olive oil. Spread it on a sheet pan.
- Roast the squash for 15 to 20 minutes until slightly caramelized. Reduce heat to 425⁰F.
- In a bowl, combine the roasted squash with the chicken, blue cheese, and scallions.
- Spoon about ¼ cup of squash-chicken mixture into each “muffin cup” in a non-stick muffin pan, and then fill all with liquid egg substitute.
- Bake at 425⁰F for 15 minutes.
- Remove the frittatas from the pan, and serve warm.
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