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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 382.4
  • Total Fat: 22.8 g
  • Cholesterol: 209.4 mg
  • Sodium: 1,071.0 mg
  • Total Carbs: 8.1 g
  • Dietary Fiber: 2.1 g
  • Protein: 37.9 g

View full nutritional breakdown of Sandra's Breakfast Fritada with Chicken calories by ingredient
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Sandra's Breakfast Fritada with Chicken

Submitted by: LADYSUNBEAM
Sandra's Breakfast Fritada with Chicken

Introduction

Wonderful taste and very filling for breakfast plus low in carbs. Wonderful taste and very filling for breakfast plus low in carbs.
Number of Servings: 4

Ingredients

    Extra Virgin Olive Oil (1 Tbsp), 1 tbsp
    1/2 large onion, finely chopped
    Garlic, 1 clove, minced or grated
    Baby Portabella Mushrooms, 6 to 7
    Hormel Black Label Bacon Fully Cooked- 12 slices
    1 Tyson Chicken Breast, Boneless/Skinless (cooked), diced small bite size cubes
    1/2 tsp Crushed Red Pepper Flakes
    Baby Spinach, fresh, 1 package (10 oz)

    Egg substitute, liquid (Egg Beaters), 2 cup
    Egg, fresh, 3 large
    1/2 tsp ground black pepper
    1/4 tsp nutmeg, ground
    4 slices Swiss/American Cheese (Baker's & Chef from Sam's Club)
    1/2 cup Frigo Shredded Part Skim Mozzarella Cheese
    4 tsp Kraft Parmesan Cheese

Directions

Makes 4 servings.

Heat a large non-stick skillet on med-high heat add extra virgin olive oil. While that is heating up, finely chop up 1/2 large onion and add to pan. Mince or dice garlic and add to pan. Turn heat down to medium and dice mushrooms and add to pan. Stir as needed. Cut bacon into 1/2" pieces and add to pan. Dice chicken into bitesize pieces and add to pan. Add crushed red pepper flakes and cook until onions are clear. Add baby spinach, about 1/2 bag at a time to pan and let it wilt down. Continue until all the spinach has been added and wilted. Spread mixture evenly around the pan.

In mixing bowl, add egg beaters and eggs, black pepper and nutmeg and beat until well blended. Pour the mixture over the mixture in the skillet and stir just enough to ensure it is evenly distributed throughout. Take Swiss/America cheese slices and tear into smaller pieces and lay on top of the egg mixture and then sprinkle with the mozzarella cheese. Take wooden spoon or other utensil and push cheese slices into the mixture. You just want to incorporate the cheese into the top portion of the egg mixture.

Turn oven onto broil so it is ready for the fritata.

Leave skillet on medium heat and let it continue to cook until egg mixture is almost cooked through. As it cooks it will bubble and that is fine, it is not going to burn. Cook for approximately 5 to 7 minutes. Check the egg mixture to see how firm it is by taking a spoon and pressing down on the egg mixture in the middle of the pan. If it is firm (not soft) then it is ready to finish in the broiler.

Sprinkle grated parmesan cheese over the fritata and place under the broiler. Close oven door and set timer for 5 minutes. Check every so often to see how it is doing. You want the top of the fritata to be bubbling and the cheese should be browning. Remember to use a pot holder when you get it out of the oven as the handle of the skillet will be hot. Once you have it out of the oven, check the middle of the fritata to make sure it is cooked through entirely. Let cool for about 5 to 10 minutes and divide into 4 equal sections. Serve immediately. This will refrigerate nicely to be reheated in the microwave for another meal later.





Number of Servings: 4

Recipe submitted by SparkPeople user LADYSUNBEAM.






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