Smoked Chicken And Sundried Tomato Goat Cheese Frittata

2 oz Pulled Smoked Chicken
3 oz egg whites
1 oz Juliene Bell Peppers
1 oz sliced green onion
1 oz sun-dried tomato (pureed)
1 oz goat cheese
Fresh basil (shredded)
Salt and Pepper to taste
2 table spoons of oil

Sautee Bell Peppers in hot pan with 1 tablespoons of oil until tender,
cool and reserve.

Fold goat cheese and sun-dried tomato puree until it becomes paste.

In mixing bowl add egg whites, peppers, chicken, green onions
and sun-dried tomato goat cheese with basil and salt and pepper.
Whip well

Heat Teflon pan add remaining oil, pour egg mixture, put under broiler until
Frittata is firm and egg is cook thoroughly, browning is acceptable.

Serve on a plate whole and garnish with fresh basil