Chicken, Squash & Blue Cheese Mini Frittatas

Yield: 4 servings (4 mini frittatas per serving)

Per Serving: 1 lean, 1 healthy fat, 3 green, 2 condiments

Total Time: 45 minutes

Ingredients

• 6 cups diced yellow squash

• 2 tbsp olive oil

• 1 tsp salt

• ¾ lb. cooked, shredded, white meat chicken

• 4 tbsp reduced-fat blue cheese crumbles

• 2 tbsp minced scallion

• 4 cups liquid egg substitute

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.

Nutrition per serving: 380 calories, 12g fat, 12g carbohydrate, 54g protein