As Needed Nonstick Cooking Spray
1-1/2 c Fat-Free Liquid Egg Substitute
2 tbsp Fat-Free Non-Dairy Liquid Creamer
2 (1-oz) Slices Reduced-Fat Swiss Cheese, Chopped
1/2 c Shredded Fat-Free Cheddar Cheese
2 Slices Extra-Lean TURKEY BACON, Chopped
1 c Cleaned And Chopped Portabello Mushrooms
1 Large Apple (Preferably Fuji), Cored And Finely Chopped
1 tbsp Reduced-Fat Parmesan-Style Grated Topping
Spray a large oven-safe pan with nonstick cooking spray. If the handle of the pan is not oven-safe, wrap the handle with heavy duty aluminum foil.
In a medium bowl, combine egg substitute and creamer.
Whisk together for 1 minute.
Add Swiss and Cheddar cheeses. Set aside.
On the range top, heat the oven-safe pan over medium heat.
Add bacon and mushrooms, and cook until bacon is slightly crispy and mushrooms begin to soften, about 3 - 5 minutes.
Add apple and continue to cook until apple is softened, about 2 minutes.
Pour reserved egg mixture into the pan, and tilt pan back and forth to ensure egg mixture is evenly distributed. Ensure cheeses are evenly distributed throughout mixture. If needed, run a spatula along the sides of the pan to help the egg flow underneath the bacon, mushrooms and apple.
Cook for 2 minutes, and then remove from heat.
Sprinkle Parmesan-style topping evenly on top of the frittata.
Place pan under preheated broiler.
Cook about 4 minutes, until the egg is puffy and the mixture is set.
Allow to cool. Cut into quarters.