Prep 8 mins
Cook 12 mins
A frittata makes an easy and inexpensive weeknight meal ready to eat in 20 minutes. This version used low-fat ingredients for a healthier take on frittatas. If you want a richer frittata, use regular cheese and sour cream. (From Betty Crocker's "Money Saving Meals" cookbook).
- 1 (16 ounce) carton fat-free liquid egg product (or 8 eggs)
- 1⁄4 teaspoon salt-free garlic and herb seasoning (Mrs. Dash makes one)
- 1⁄4 teaspoon salt
- 1 tablespoon canola oil
- 4 medium green onions, sliced (1/4 cup)
- 2 large plum tomatoes or 1 large roma tomato, sliced
- 1⁄2 cup reduced-fat sharp cheddar cheese, shredded
- 2 tablespoons real bacon pieces
- 2 tablespoons reduced-fat sour cream
- In a medium bowl, mix egg product, garlic and herb seasoning and salt; set aside.
- In a 10" ovenproof skillet, heat oil over Medium heat.
- Add onions; cook and stir 1 minute.
- Reduce heat to Medium-Low and pour in egg mixture.
- Cook 6-9 minutes, gently lifting edges of cooked portions with a spatula so that uncooked egg mixture can flow to the bottom of the skillet, until set.
- Set oven control to broil.
- Top frittata with tomatoes, cheese and bacon.
- Broil with top 4" from heat for 1-2 minutes or until cheese is melted.
- Top each serving with sour cream.