Bacon and tomato frittata
Preparation time: 40 min
2 cups fat-free egg product or 8 eggs
1/4 teaspoon salt-free garlic-and-herb seasoning
2 teaspoons vegetable oil
4 medium green onions, sliced (1/4 cup)
1/2 cup sliced celery
2 large plum (Roma) tomatoes, sliced
1/4 cup shredded reduced-fat sharp Cheddar cheese (2 oz)
2 tablespoons cooked real bacon pieces (from 2.8-oz package)
Reduced-fat sour cream, if desired
1. In medium bowl, beat egg product and garlic-andherb seasoning with whisk; set aside.
2. In 10-inch nonstick ovenproof skillet, heat oil over medium heat. Cook onions and celery in oil 1 minute, mstirring constantly. Reduce heat to medium-low. Add egg mixture. Cook 6 to 9 minutes, gently lifting edges of cooked portions with spatula so that uncooked egg mixture can flow to bottom of skillet, until set.
3. Set oven control to broil. Arrange tomato slices on frittata; sprinkle with cheese and bacon. Broil with top 4 inches from heat 1 to 2 minutes or until cheese is melted. Top each serving with sour cream.