Bacon and Tomato Frittata

 

1

carton (16 oz) cholesterol-free fat-free egg product

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 roma (plum) tomatoes, sliced

1/4

cup shredded sharp reduced-fat Cheddar cheese (2 oz)

2

tablespoons real bacon pieces (from 2.8-oz package)

2

tablespoons light sour cream, if desired

• 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 and celery; 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.