Roasted Chicken and Veggies Frittata |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Roasted chicken and veggies frittata. Ingredients:
1 1/2-2 cups leftover cooked chicken or 1 1/2-2 cups vegetables |
1 1/2 cups colby-monterey jack cheese, shredded |
4 eggs |
1 1/2 cups milk |
salt, to taste |
pepper, to taste |
Directions:
1. Preheat oven to 430°F Spray pie sized Pyrex dish.
2. Put the leftover mixture in the dish - spread to cover the dish. Drop cheese on top and spread around. Mix 4 eggs in a bowl and add milk with salt & pepper and then pour over mixture in pie dish.
3. Bake for 40 minutes of until the mixture is completely set. Cut in 8 pieces and serve with a salad and fruit!
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