Another Betty Crocker recipe, enjoy!

1 (16 oz) carton cholesterol free fat free egg product (Last time I made a frittata, I used all real eggs.  This time I used all egg substitute.  The one with real eggs definitely tasted better than this one with the all egg substitute so I think the next time I make a frittata I’ll try using half real eggs and half egg substitute and see how that tastes.  If you’re not counting calories like we are, then go for the all eggs, Shaun!)

1/4 teaspoon salt free garlic and herb seasoning (didn’t have this so just pressed some fresh garlic into the eggs)

1/4 teaspoon salt

2 teaspoons vegetable oil

4 medium green onions, sliced (1/4 cup)

2 large Roma or plum tomatoes, sliced

1/2 cup shredded sharp Cheddar cheese (2 oz) (I used fat free Cheddar)

2 tablespoons real bacon pieces (I didn’t have the real bacon pieces so I used Bacos and they were fine in the recipe)

2 tablespoons light sour cream

1  In medium bowl, mix egg product, garlic and herb seasoning and salt.

2  In 10″ nonstick ovenproof skillet (if you don’t have an ovenproof skillet, you can use your regular skillet and just wrap the handle in a double layer of heavy duty aluminum foil), heat oil over medium heat.  Add onions and cook and stir for 1 minute.  Reduce heat to medium low.  Pour in egg mixture.  Cook 6 – 9 minutes (mine took longer than 9 min, maybe 12 – 14?), 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″ away from heat 1 – 2 minutes (I left mine in for probably 4 – 5 min) or until cheese is melted.  Top each serving with sour cream.

4 servings – 175 calories per serving