Confetti Omelet Casserole

Ingredients

• 6 bacon slices 

• 1/2 cup chopped onion 

• 4 cups egg substitute

• 2 cups (8 ounces) 2% reduced-fat shredded sharp Cheddar cheese 

• 1 cup fat-free milk 

• 1 (4-ounce) jar chopped pimiento, drained

• 2 tablespoons chopped fresh parsley

• 1/2 teaspoon salt

• Vegetable cooking spray 

• Garnish: fresh flat-leaf parsley sprigs

Instructions 

1. Cook bacon in a medium skillet until crisp; remove bacon, and drain on paper towels, reserving 1 teaspoon drippings in skillet. Crumble bacon, and set aside.

2. Add 1/2 cup chopped onion to hot drippings in skillet, and sauté over medium heat 3 to 4 minutes or until tender.

3. Stir together crumbled bacon, onion, egg substitute, and next 5 ingredients in a large bowl. Pour egg mixture into a 13 x 9-inch baking dish coated with cooking spray.

4. Bake at 325° for 45 minutes or until set. Let stand 5 minutes before serving. Garnish, if desired.