a unique springtime frittata recipe. Since the whole goal of the meal is to use up leftovers, it always seems a little strange to make a frittata with freshly cooked vegetables, but since we’re making it for a Mother’s Day breakfast, we’ll make an exception. There won’t be much of a problem if you make sure that all of your vegetables are hot, soft, and flavorfully prepared before adding your eggs.
| Additional Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 6 ounces Dietz & Watson Originals Oven Roasted Chicken Breast, diced
- ⅛ cup Greek yogurt
- ¼ red onion, diced
- 1 stalk celery, diced
- 1 green apple, chopped
- ¼ cup dried cranberries
- 1 cup spring mix greens
- ¼ cup pecans
- ½ tablespoon freshly squeezed lemon juice
Instructions
- In small bowl, combine Originals Oven Roasted Chicken Breast, Greek yogurt, red onion, celery and lemon juice.
- Divide chicken mixture, spring mix, cranberries, apples and pecans in half.
- To assemble, begin by placing chicken and dressing mixture into the bottom of 2 jars.
- Next add lettuce then finish by topping with cranberries and pecans and tighten lids.
- Once ready to eat, empty jar into a bowl, mix and enjoy!
Nutrition Facts
| Calories | 200 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 5 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 41 mg |
| Sugars | 19 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
When my son was heading back to college after a visit home, I wanted to send a healthy meal back with him. I thought this would fit the bill and it did! I sent one with him and kept one for myself. The only change I made was keeping the dressing separate from the chicken, added a little Dijon mustard, and putting the dressing in the jar first. To keep apples from turning brown, I will chop them up and soak them in a lemon-lime soda for a few minutes. Thanks for the recipe!
I made this for a “healthy lunch swap” at work. It was well received!