Tomato Frittata (Page 92 in my cookbook) 

1 onion roll, or Kaiser roll
2 tsp. butter
1/4 C. chopped tomato, well drained
1 1/2 oz. shredded Cheddar cheese
2 slices Canadian bacon, chopped (1/4 C. total)
2 eggs
2 egg whites
1/4 tsp. salt
Dash of pepper
A pinch of dried basil, or freshly chopped

Cut roll into 2 round halves and spread the cut sides of each with butter. Place each roll, buttered side down, into its own 4-5” soufflé dish that has been sprayed with nonstick cooking spray. Top each roll evenly with tomato, cheese, and bacon. Combine eggs, egg whites, salt, and pepper in a small bowl and beat with a fork or wire whisk. Pour eggs evenly into each soufflé dish, poking the rolls with a fork to allow the egg mixture to saturate the roll. Sprinkle with basil. Bake in a 375° oven for 20-22 minutes or until eggs are set. Allow to set for 2-3 minutes before transferring to breakfast plates.