Chicken, Squash & Blue Cheese Mini Frittatas
1 leaner – 3 greens – 1 healthy fat – 2 condiments (per serving)
4 servings Ingredients: • ¾ lb. cooked, shredded, chicken breast • 4 cups liquid egg substitute • 2 tbsp olive oil • 4 tbsp reduced-fat blue cheese crumbles • 1 tsp salt • 2 tbsp minced scallion • 6 cups diced yellow squash
Directions:
1. Preheat oven to at 450⁰F.
2. Toss the diced squash with the salt and 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. Place an equal amount of squash-chicken mixture into 16 indentations in non-stick muffin pans, and then fill the indentations up with liquid egg substitute.
6. Bake at 425⁰F for 15 minutes.
7. Remove the frittatas from the pan, and serve warm.
