A hen can lay about 250 eggs per year.
1 1/2 cups fat-free liquid egg substitute (like Egg Beaters Original)
1 cup chopped portabello
1 large apple, finely chopped
2 slices turkey bacon, chopped
2 slices reduced-fat swiss cheese chopped
1/2 cup shredded fat-free cheddar cheese
2 tbsp. fat-free half & half
1 tbsp. reduced-fat Parmesan-style grated topping
In a medium bowl, combine egg substitute and creamer. Whisk together for 1 minute. Add Swiss cheese and cheddar cheese. Set aside. Bring a large oven-safe pan sprayed with nonstick spray to medium heat on the stove. 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 softened, about 2 minutes. Pour egg mixture into the pan, and tilt pan back and forth to ensure egg mixture is evenly distributed. Make sure cheese is evenly distributed, as well. If needed, run a spatula along the sides of the pan to help egg to flow underneath the bacon, mushrooms, and apple. Cook for 2 minutes, and then remove from heat. Sprinkle Parm-style topping evenly on top of the frittata. Place under the broiler. Allow to cook for about 4 minutes, until the egg has puffed up and the mixture is set. Allow to cool, and then cut into quarters. (Frittata may look runny, but it's just all the cheese oozing out!) Enjoy!