Ingredients:
1 cup broccoli florets
3/4 cup fresh mushrooms, sliced
2 scallions, finely chopped
3/4 cup cubed fully cooked chicken, with skin and excess fat removed
4 whole eggs and 4 egg whites
1/4 cup water
1/4 cup Dijon mustard
1/2 teaspoon Italian seasoning
1/4 teaspoon garlic salt
1 1/2 cups (6 oz.) Cheddar cheese, shredded
1/2 cup tomatoes, chopped
In a skillet, saute the broccoli, mushrooms and scallions in olive oil until tender.
Add chicken; heat through. Remove from the heat and keep warm.
In a mixing bowl, beat eggs, water, mustard, Italian seasoning and garlic salt until foamy. Stir in cheese, tomatoes and broccoli mixture.
Pour into a greased shallow 1 1/2 quart baking dish. Bake at 375 degrees F for 22-27 minutes, or until a knife inserted in the center comes out clean.