Two Meals in One - Vegetable Frittata

Prep Time: 30 Minutes

Ingredients:

4 eggs

Reserved 2 cups vegetables from Creamy Garden Vegetable

1 teaspoon dried basil leaves

1/2 teaspoon garlic salt

1/8 teaspoon pepper

2 oz. shredded mozzarella cheese

Step-by-step

1. In medium bowl, beat eggs. Add reserved cooked vegetables, basil, garlic salt and pepper; mix well.
2. Spray large nonstick skillet with nonstick cooking spray. Heat over medium heat until hot. Add mixture. Reduce heat to low; cover and cook 15 to 20 minutes or until center is set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet
3. Sprinkle with cheese; cover and cook an additional 1 to 2 minutes or until cheese is melted.

4 servings

Menu Suggestions:

Serve with salsa or with toasted wheat bread

Crispy Chicken Parmigiana

Makes 6 servings

·         2 large eggs

·         1 teaspoon salt

·         1/8 teaspoon black pepper

·         6 boneless, skinless chicken-breast halves

·         1 cups crushed club crackers (or Panko)

·         ½ cup vegetable oil

·         1 (15 oz) can tomato sauce

·         ¼ teaspoon dried basil

·         1/8 teaspoon garlic powder

·         1 tablespoon butter

·         ½ cup grated Parmesan cheese

·         6 slices mozzarella cheese

Directions:

1.      Spray a 13 x 9 inch baking dish with nonstick cooking spray

2.      Whisk eggs, salt and pepper until blended. Dip chicken in egg mixture and coat with cracker crumbs (or Panko).

3.      Heat oil in a large skillet over medium-high heat until hot. Add chicken. Cook chicken until browned on both sides, about 3 minutes per side; drain. Arrange in a single layer in prepared baking dish.

4.      Preheat the oven to 350⁰F. Wipe skillet with paper towels. Combine tomato sauce, basil and garlic powder in the skillet and mix well. Bring to a boil, stirring occasionally; reduce heat.

5.      Simmer, stirring occasionally, until mixture is thickened, about 6 minutes. Stir in butter. Pour over the chicken. Sprinkle with the Parmesan.

6.      Bake, covered, for 30 minutes; remove the cover. Top each chicken breast with mozzarella. Bake for 10 minutes longer.