Roasted Chicken and Veggies Frittata

Costs about $1.56 by using leftovers.

• Ready In: 50 mins
• Serves: 8
• Yields: 1 frittata

Ingredients

• 2  cups  leftover roasted chicken &  vegetables
• 1 1⁄2 cups  of shredded colby-monterey jack cheese
• 4  eggs
• 1 1⁄2 cups milk
•  salt, to taste
•  pepper, to taste

Directions

1. Preheat oven to 450°F Spray pie sized pyrex dish.
2. Put the leftover mixture in the dish - spread to cover the dish. Drop cheese on top and spread around. Mix 4 eggs in a bowl and add milk with salt & pepper and then pour over mixture in pie dish.
3. Bake for 40 minutes or until the mixture is completely set. Cut into 8 pieces and serve with salad and fresh fruit.