Frittata with Brussels Sprouts and Bacon
Uncooked turkey bacon
2 slice(s), cut into 1/2-inch pieces
Uncooked red onion(s)
1 medium, thinly sliced
2 medium clove(s), finely chopped
Uncooked Brussels sprouts
¾ pound(s), trimmed and thinly sliced
Fat free egg substitute
Reduced-fat goat cheese
½ cup(s), crumbled
- Preheat broiler.
- Place bacon in 12-inch ovenproof nonstick skillet and set over medium heat. Cook, stirring occasionally, until crisp, about 3 minutes. With slotted spoon, transfer bacon to towel–lined plate. Wipe out skillet.
- Add oil to same skillet. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring frequently, until fragrant, about 30 seconds. Add Brussels sprouts, salt, and pepper and cook, covered, stirring occasionally, until sprouts are crisp-tender and lightly browned, about 5 minutes.
- Meanwhile, stir together egg substitute, 1/4 cup of goat cheese, and bacon in medium bowl. Pour egg substitute mixture evenly over vegetable mixture. Reduce heat to medium-low and cook, covered, without stirring, until eggs are almost set, about 10 minutes.
- Sprinkle frittata with remaining 1/4 cup cheese. Place skillet under broiler 5 inches from heat and broil until frittata is set and top is golden, about 2 minutes. Cut into 4 wedges.
- Per serving: 1 wedge