© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
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
Preheat broiler. 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.
Total Calories 150
Total Fat 2 g
Sodium 485 mg
Total Carbohydrates 12 g
Protein 18 g