Chicken And Vegetable Frittata - cooking recipe

Ingredients

1 cup chicken (use 1 cup of Chicken Veggie Toss)
14 1/2 ounces no-salt-added diced tomatoes, drained
8 ounces egg substitute
2 large eggs, beaten
1 tablespoon chopped fresh oregano
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1/2 cup shredded part-skim mozzarella cheese

Preparation

You need a 10 inch oven proof skillet for this one.
Heat oven to 450 degrees.
Spray skillet with cooking spray. Heat over medium high.
Add recipe#274056 and tomatoes. Cook and stir for about 2 minutes.
In a bowl, mix together the egg substitute, eggs, oregano, salt and pepper. Pour over chicken mixture in pan.
Reduce heat to medium and cook, uncovered for about 5 minutes. Do not stir during this time.
Sprinkle cheese over egg mixture and place skillet in oven.
Bake for 10 minutes or until eggs are set.
Turn oven to broil and broil just until lightly browned. 1 or 2 minutes.
Cut into wedges and serve immediately.