1 cup cubed cooked turkey
2 slices turkey bacon, chopped
2 Roma tomatoes, seeded and diced* (1/2 cup)
1/4 cup sliced green onions
1 cup (4 ounces) shredded cheddar cheese, divided
1/4 cup low-fat milk
1/4 teaspoon salt
1/8 teaspoon black pepper
Tomato Corn Salsa
Sour cream, optional
Coat a 9-inch pie plate (or 8-9 inch skillet with oven-proof handle) with nonstick spray. Layer turkey, turkey bacon, tomatoes, green onions, and 1/2 cup cheese into pie plate in the order given. In a medium bowl beat together the eggs, milk, salt and pepper with a wire whisk. Pour carefully over ingredients in pie plate. Sprinkle top with remaining cheese. Bake in preheated 350 F oven for 30 minutes or until eggs are set and frittata is puffed. Serve with Tomato Corn Salsa and sour cream if desired.
Tomato Corn Salsa: In a small bowl, stir together 1 cup purchased tomato salsa with 1/4 cup canned corn, drained or 1/4 cup frozen corn, thawed and drained.
*To seed a tomato, cut it in half and squeeze out the juice and seeds, scrapping as needed to remove. Roma tomatoes work well for this recipe because they have a firm flesh and lower moisture content.