Breakfast

Chicken and Veggie Fritatta is for Breakfast.

Chicken and Veggie Fritatta takes 5 minutes to prepare.

Chicken and Veggie Fritatta takes 15 minutes to cook.

Chicken and Veggie Fritatta makes 1 servings.

The ingredients for Chicken and Veggie Fritatta are:

2 tbsp water
1/2 c frozen stir fry vegetable mix (no sauce)
1/4 c frozen mixed vegetables (corn, peas, carrots, green beans)
2 tbsp salsa
2 oz Chicken Breast (cooked and chopped)
1 c fresh baby spinach
1/2 c sliced mushrooms
1 large egg
Salt, Pepper, and herbs to taste

Here is how you make Chicken and Veggie Fritatta:

Heat water in small frying pan (7-1/2" diameter) over Medium High heat until boiling.Turn down heat to medium and add frozen stir fry vegetables, frozen mixed vegetables, and fresh mushrooms to pan. Cook 2-3 minutes or until vegetables start to thaw.Add in salsa and chicken-stir to incorporate. Cook for 1-2 minutes or until heated.Reduce heat to medium-low and add in spinach. Cover pan and cook for 1-2 minutes or until spinach wilts.While spinach wilts, crack egg in small bowl and beat with fork or whisk until scrambled.Remove cover carefully and place tomatoes where desired in pan*Slowly pour egg into pan, making sure to get even coverage over all areas (there will be water in the pan when you do this and the coverage on the veggies will be thin). Add in salt, pepper, and any herbs desired. Cover pan and cook until eggs are done, approximately 5-7 minutes.Serve with lightly buttered wheat toast for a complete meal. Serving Size:?makes 1 serving (size of small fry pan)

The nutritional information for Chicken and Veggie Fritatta is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 200.1

• Total Fat: 6.7 g
• Cholesterol: 221.1 mg
• Sodium: 149.8 mg
• Total Carbs: 12.1 g
• Dietary Fiber: 3.6 g
• Protein: 22.7 g