From the South Beach Diet "Quick and Easy Cookbook" - This yummy egg dish comes out of the oven puffed up and steaming, with edges crisp and golden. If you don't have leftover chicken, season and cook a 6- to 8-ounce boneless breast on a grill pan over medium-high heat, 5 to 6 minutes per side. Leftover frittata keeps in the fridge for 2 days and easily reheats in a low oven or microwave. We used an 8-inch pan, but if your pan is larger, just cook the frittata for 2 or 3 minutes less."
Heat broiler. Season eggs with salt and pepper.
Heat an 8-inch cast-iron or ovenproof nonstick skillet over medium heat. Spray pan (including sides) with cooking spray and add chicken, dispersing meat around the pan in a single layer.
Pour eggs over chicken and cook, undisturbed, until eggs are almost set, about 5 minutes.
Sprinkle eggs evenly with cheese and dollop with salsa. Broil until eggs are set, frittata is puffed up, and cheese is melted, about 1 minute. Cut into 4 portions and serve hot.
Nutrition per serving: 200 calories, 10 g. fat, 4 g. saturated fat, 23 g. protein, 3 g. carbohydrate, 0 g. dietary fiber, 430 mg sodium
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Serving Size: 1 Serving (240g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 322 | ||
Calories from Fat: 182 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.2g | 27 % | |
Saturated Fat 7.6g | 38 % | |
Monounsaturated Fat 7.1g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 675.7mg | 208 % | |
Sodium 1105.4mg | 38 % | |
Potassium 310.1mg | 8 % | |
Total Carbohydrate 3.3g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 2.8g | ||
Protein 32.8g | 47 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 322
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