Broccoli-Bacon Frittata
- 8 bacon slices, chopped
- 2 cups (6 ounces) small broccoli florets
- â…“ cup water
- ¼ teaspoon salt
- 1½ cups egg substitute with vegetables and herbs
- 2 medium plum tomatoes, sliced thin (1 cup)
- 2 medium green onions, chopped fine (¼ cup)
Instructions:
Cut-up broccoli can be purchased in the produce section of most supermarkets, but be sure to cut the broccoli into smaller pieces for best results.
- Place a medium nonstick skillet over medium-high heat until hot. Add the bacon and cook until crisp, stirring frequently.
- Drain on paper towels and set aside. Dry the skillet with a paper towel; add the broccoli and water. Bring to a boil over medium-high heat; reduce heat, cover, and simmer 1½ minutes or until tender crisp. Drain well.
- Place the skillet over medium-low heat and coat with cooking spray. Return the broccoli to the skillet in an even layer, sprinkle with ⅛ teaspoon of the salt, and carefully pour the egg substitute evenly over all. Arrange the tomato slices evenly on top, cover, and cook 10 minutes or until the eggs are almost set. Remove from heat, sprinkle with the remaining ⅛ teaspoon salt, and top with the bacon and onion. Place on a plate and cut into wedges.