Ingredients
1/2 cup julienned sweet red pepper1/2 cup chopped onion2 tablespoons olive oil3 large eggs1/2 cup 2% milk1 cup shredded cooked chicken1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1/2 cup shredded part-skim mozzarella cheese1 tablespoon grated Parmesan cheese1/2 teaspoon salt1/4 teaspoon pepper
Preparation
In a large skillet, saute the red pepper and onion in oil until tender. In a large bowl, beat eggs and milk. Stir in the chicken, 1/2 cup spinach, mozzarella and Parmesan cheeses, salt and pepper (save remaining spinach for another use). Add to the skillet. Cover and cook over medium heat until a knife inserted in the center comes out clean, 7-10 minutes. Cut into wedges.
