Frittata with Bacon and Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The bacon I use when cooking is Oscar Mayer Ready-to-Serve; each 3 slice serving equals one 'rasher' of bacon in the food database. I use six of these small, lean, pre-cooked slices rather than 2 slices of regular bacon. If you have minced garlic, add that to taste while simmering the veggies. I often like to add 10 oz. of frozen spinach (thawed) to the veggie mixture, too. Ingredients:
1/4 cup lowfat italian dressing |
1 medium onion, sliced |
2 bell peppers, green, sliced |
2 rashers bacon |
14 oz diced tomatoes, canned, drained |
6 eggs, beaten |
1/2 cup cheddar cheese, shredded |
1 salt to taste |
1 pepper to taste |
1 garlic powder to taste |
Directions:
1. In a medium-sized skillet, saute sliced onion and green pepper in lowfat Italian dressing until they start to become tender.
2. Snip pre-cooked bacon into small pieces and add to veggies. Add drained canned tomatoes to mixture and heat through.
3. Beat six eggs together, add salt, pepper and garlic powder as preferred and pour over veggie-bacon mixture.
4. Cook over medium-low heat until bottom of frittata is set, then sprinkle with shredded cheese and set under broiler until top is firm and cheese melts.
5. Allow to cool a little before slicing.
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