2
tablespoons real bacon pieces (from 2.8-oz package)
2
tablespoons light sour cream
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Steps
1
In medium bowl, mix egg product, garlic-and-herb seasoning and salt; set aside.
2
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.
3
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.
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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.
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