Bacon and Tomato Frittata

Whip up a hearty egg dish in just 20 minutes — breakfast, lunch or dinner.


4 servings


1 (16 ounce) carton cholesterol-free fat-free egg product
1/4 teaspoon salt-free garlic-and-herb seasoning
1/4 teaspoon salt
2 teaspoons vegetable oil
4 medium green onions, sliced (1/4 cup)
2 large roma (plum) tomatoes, sliced
1/2 cup shredded sharp Cheddar cheese (2 ounces)
2 tablespoons real bacon pieces (from 2.8-ounce package)
2 tablespoons light sour cream


In medium bowl, mix egg product, garlic-and-herb seasoning and salt; set aside.

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.

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.

Additional Information

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.

Nutritional Information

1 Serving: Calories 170 (Calories from Fat 80); Total Fat 9 g (Saturated Fat 4 1/2 g, Trans Fat 0 g); Cholesterol 20 mg; Sodium 510 mg; Total Carbohydrate 5 g (Dietary Fiber 2 g, Sugars 3 g); Protein 18 g

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