Bacon Tomato and Cheese Frittata

Frittatas aren't just for breakfast! They make a great lunch or midnight snack too! I squeeze the tomatoes with a few paper towels to get the juice out. Feel free to add more or less of the toppings, to suit your families tastes.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 1 (16 ounce) carton  fat-free liquid egg product or 8  eggs
• 1⁄4 teaspoon  salt-free garlic and herb seasoning
• 1⁄4 teaspoon salt (optional)
• 1  tablespoon canola oil or 1  tablespoon  soybean oil
• 4  medium green onions, sliced (1/4 cup)
•  two small tomatoes, seeded and chopped
• 2  ounces  shredded sharp cheddar cheese
• 2  tablespoons bacon, cooked until crisp and chopped
• 2  tablespoons reduced-fat sour cream, if desired

Directions

1. In medium bowl mix egg product, garlic-and-herb seasoning and salt, if using; set aside.
2. In 10 ounce non-stick, oven-proof skillet, heat oil over medium heat.
3. Add onions; cook and stir one minute.
4. Reduce heat to medium-low.
5. Pour in egg mixture. Cook 6 to 9 minutes, gently lifting edges of cooked portions with spatula so that un-cooked egg mixture can flow to bottom of skillet, until set.
6. Set oven control to broil. Top frittata with tomatoes, cheese and bacon.
7. Broil with top 4 inches from heat 1-2 minutes or until cheese is melted.
8. Top each serving with sour cream.
9. Times are approximate.