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Prep Time: 4 Minutes Cook Time: 18 Minutes |
Ready In: 22 Minutes Servings: 4 |
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A cast-iron skillet is ideal to use for this recipe. To ovenproof another type of skillet, (preferably one without a plastic handle) wrap the handle tightly in heavy-duty aluminum foil. Ingredients:
olive oil-flavored cooking spray |
1 cup chicken-vegetable toss |
1 (14.5-ounce) can no-salt-added diced tomatoes, drained |
1 (8-ounce) carton egg substitute |
2 large eggs, lightly beaten |
1 tablespoon chopped fresh oregano |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/2 cup shredded part-skim mozzarella cheese |
Directions:
1. Preheat oven to 450°.
2. Heat a medium (10-inch) ovenproof skillet coated with cooking spray over medium-high heat. Add Chicken-Vegetable Toss and tomatoes; sauté 2 minutes.
3. Combine egg substitute, eggs, oregano, salt, and pepper. Add egg mixture to pan; reduce heat to medium, and cook, uncovered, 5 minutes (do not stir). Sprinkle cheese over egg mixture, and place pan in oven. Bake at 450° for 10 minutes or until set. Broil 1 minute or until lightly browned. Cut into 4 wedges; serve immediately.
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