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1 medium shallot
1 whole boneless,
skinless chicken
breast, sliced
(see TIPS)
1 cup fresh
mushrooms
1 small zucchini
3
/
4
cup fat-free egg
substitute or 3 eggs
2 teaspoons skim milk
1
/
4
teaspoon salt
Dash black pepper
2 ounces reduced-fat
colby cheese
Position multipurpose blade in work bowl. With
processor running, add shallot through feed tube.
Process until chopped, about 5 to 10 seconds.
Spray 12-inch skillet with no-stick cooking spray.
Heat over medium-high heat. Add shallot and
chicken. Cook and stir for 5 to 8 minutes, until
chicken is no longer pink. Set aside.
Exchange multipurpose blade for reversible
slicing/shredding disc to slice. Add mushrooms.
Process to slice.
Reverse disc to shred. Add zucchini. Process to
shred. Combine mixture with chicken in skillet.
Cook and stir over medium-high heat for 2 minutes,
until crisp-tender.
In small bowl, combine egg substitute, milk, salt,
and pepper. Pour evenly over vegetables in skillet.
Reduce heat to medium. Cover. Cook for 3 to
5 minutes, just until set, occasionally lifting edges
of egg mixture to allow uncooked egg to flow to the
outer edge.
Add cheese to work bowl. Process to shred. Sprinkle
over egg mixture. Cover. Reduce heat to low. Cook
for 1 to 2 minutes to melt cheese.
Yield: 4 to 6 servings.
Per serving: About 149 cal, 22 g pro, 5 g car,
4 g fat, 41 mg chol, 333 mg sod.
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CHICKEN-VEGETABLE FRITTATA
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