Chicken & Spinach Frittata

Chicken & Spinach Frittata

adapted from Taste of Home

This is a hearty frittata that can be served for breakfast, lunch or dinner.

If you don't have any leftover chicken on hand just poach a chicken breast and shred.

Makes 4 servings                                    1 WW Blue point / serving

1/2 cup julienned red bell pepper

1/2 cup chopped onions

Cooking spray

4 large eggs

1/2 cup skim milk

1 cup shredded chicken

1/2 cup frozen spinach, (measure after thawed and squeezed dry)

1/2 cup shredded fat free cheddar cheese

1/2 tsp Kosher salt

1/4 tsp. freshly ground black pepper

1 Tbsp. grated Parmesan cheese

1. Preheat the broiler.
2. In a large skillet coated with cooking spray, cook the onion and bell pepper until softened.
3. Meanwhile, in a large bowl, whisk the eggs with milk.
4. Add the chicken, spinach and cheddar cheese to the egg mixture.
5. Add the the egg mixture to the skillet.
6. Cover and cook until almost set, about 7 minutes. The middle will still be a little jiggly.
7. Top the frittata with the Parmesan cheese and place under the broiler.
8. Cook until set and the cheese is melted.
9. Remove from pan. Cut into 4 wedges and serve.

Enjoy!