Mediterranean Frittata with Turkey Bacon

Recommended Hamilton Beach® Product:  Food Choppers

• ½ red onion, cored and cut into 2 inch pieces
• 1 garlic clove, peeled
• 2 plum tomatoes, cored, seeded and cut into 2-inch pieces
• 1 zucchini, cut into 2-inch pieces
• ½ fennel bulb, cored, cut into 2-inch pieces
• 1 teaspoon dried oregano
• ½ teaspoon freshly ground pepper
• ½ teaspoon freshly ground pepper
• 4 oz. turkey bacon, cooked, crumbled
• ¾ cup reduced-fat feta cheese
• 1 cup liquid egg whites, equivalent to 4 egg whites
• 1 cup egg substitute, equivalent to 4 eggs
• cooking spray

1. Preheat oven to 450° F.
2. Chop onion and garlic together in chopper. Remove and set aside.
3. Chop separately, tomato, zucchini and fennel in chopper and set aside.
4. In medium bowl, combine liquid egg whites, egg substitute, tomato, zucchini, fennel, crumbled turkey bacon and feta cheese.
5. In medium ovenproof sauté pan, cook onion and garlic over medium heat until softened and fragrant.
6. Add egg mixture to pan and stir slightly to combine with onion and garlic.
7. Increase heat to medium high and cook without stirring for two minutes, loosening the edges slightly with a spatula.
8. Place pan in preheated oven for 10 minutes or until frittata is set. Serve immediately.