This light breakfast dish combines tender chicken breasts with asparagus, mushrooms, and eggs. A simple and elegant way to add more veggies and protein to your breakfast lineup!
(Serves 8)
Ingredients
1 pound Smart Chicken Boneless Skinless Chicken breasts, diced bite size
6 mushrooms, sliced
6 spears asparagus, diced
1 large red pepper, diced
1 large potato, diced
1 medium onion, diced
1 tablespoon olive oil
12 eggs
1/2 teaspoon hot sauce
3/4 cup Italian blend cheese
2 tablespoons butter
1 teaspoon salt
1 teaspoon pepper
Directions
Preheat oven to 450°F. On a sheet tray, combine mushrooms, asparagus, red pepper, potato, and onion. Toss in oil. Bake for 12 minutes, until mostly golden. Crack eggs into a bowl, whisk. Add cheese, hot sauce and salt and pepper to eggs. Set aside. Heat butter in large sauté pan that is oven safe. Cook chicken in the oil, until the internal temperature reaches 165°F, about 5 minutes per side. Once vegetables, and chicken are done, add vegetables to your sauté pan, evenly spreading at the bottom of the pan. Pour egg mixture over the chicken and vegetables, do not stir, just try to get the eggs into all edges and center. Let sit on warm stove top about 30 seconds to set the base. Place entire pan into the oven, bake 12 minutes, or until edges are slightly browned. You can serve out of the pan, or for an extra wow, place a serving plate upside down on top of sauté dish, hold both the pan and the dish, flip the frittata, to chicken/vegetable pattern.