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Chicken, Squash and Blue Cheese Mini Frittatas

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:

  1. Preheat the oven to 450⁰F.
  2. Toss the squash with olive oil. Spread it on a sheet pan.
  3. Roast the squash for 15 to 20 minutes until slightly caramelized. Reduce heat to 425⁰F.
  4. In a bowl, combine the roasted squash with the chicken, blue cheese, and scallions.
  5. 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.
  6. Bake at 425⁰F for 15 minutes.
  7. Remove the frittatas from the pan, and serve warm.

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