1cupfrozen cornsee pic for the one I used, green chilies is optional
1clovegarlicdiced
1.5teaspoonchili powder
½teaspoonpaprika
1tablespoonfresh squeezed lime juice
6ozshredded cooked chickenabout 1.5 cups
½cupdiced tomatoesI used Rotel shown in picture
6eggs
¼cupmilkI used 1%
Dash of salt & pepper
Fresh cilantro for topping *optional
Instructions
Heat the olive oil in a large oven-safe skillet.
Add in the diced peppers, onions, garlic, frozen corn, and lime juice. Mix in chili powder and paprika and saute over medium heat for about 10 minutes.
Preheat the oven to low broil.
Stir in the cooked, shredded chicken and diced tomatoes. Continue cooking for 2-3 minutes.
In a large bowl or Pyrex measuring cup, whisk the eggs and milk together and add in the salt and pepper.
Pour the egg mixture over the veggie and chicken mixture and cook on stove top till the eggs bubble. This will take about 5 minutes.
Place the oven safe skillet in the oven for approx 12 minutes - until the eggs are firm and cooked through.
Cut into 6 equal servings.
Notes
1 WW pointPersonal Points- 1-4 depending on your 0PP foods Freestyle SP- (blue & purple) 1 using WW recipe builderSmart Points- (green) 4 using SP calculatorPoints Plus- 4 using PP calculator