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Chicken and Pasta Frittata

Add eggs to your repertoire of quick and economical suppers. Plus, a frittata -- an open-face omelet -- is a smart way to use up little bits of this and that. An oven-going skillet will have a metal handle and typically, a metal, rather than a non-stick, cooking surface.

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  • Makes: 4 servings
  • Start to Finish: 30 mins

Chicken and Pasta Frittata

Directions

  1. Preheat oven to 400 degrees F. In large oven-going skillet cook broccoli and onion in hot oil over medium heat 5 minutes or until tender. stir in penne, chicken, basil, and 1/4 teaspoon each salt and black pepper.
  1. Pour eggs over mixture in skillet. Cook over medium heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set. Top with cheese. Bake 5 minutes or until set. Sprinkle with pepper. Makes 4 servings.

Nutrition Facts (Chicken and Pasta Frittata)

  • Per serving:
  • 415 kcal cal.,
  • 23 g fat
  • (7 g sat. fat,
  • 3 g polyunsaturated fat,
  • 11 g monounsatured fat),
  • 462 mg chol.,
  • 421 mg sodium,
  • 23 g carb.,
  • 2 g fiber,
  • 3 g sugar,
  • 30 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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