Whip up a hearty egg dish in just 20 minutes - breakfast, lunch or dinner.
carton (16 oz) cholesterol-free fat-free egg product
teaspoon salt-free garlic-and-herb seasoning
teaspoons vegetable oil
medium green onions, sliced (1/4 cup)
large roma (plum) tomatoes, sliced
cup shredded sharp Cheddar cheese (2 oz)
tablespoons real bacon pieces (from 2.8-oz package)
tablespoons light sour cream
In medium bowl, mix egg product, garlic-and-herb seasoning and salt; set aside.
In 10-inch nonstick ovenproof skillet, heat oil over medium heat. Add onions; cook and stir 1 minute. Reduce heat to medium-low. Pour in 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.
Set oven control to broil. Top frittata with tomatoes, 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.
If you don't have an ovenproof skillet, just wrap the skillet handle in a double layer of heavy-duty foil.
Look for ready-to-use bacon pieces near the salad dressings in the grocery store. They are shelf stable until they are opened, then need to be refrigerated.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 4 1/2g,
- 4 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.