If you substitute green onions for the baby Vidalias, be sure to use 1 1/2 cups instead of 2 because green onions are so much stronger than mild, sweet baby Vidalia onions.
1 tablespoon light butter, melted
1 (3/4-pound) bunch baby Vidalia onions, thinly sliced with some green tops (about 2 cups), or 1 1/2 cups chopped green onions
1 garlic clove, minced
1 (16-ounce) carton egg substitute
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon hot sauce
3/4 cup (3 ounces) shredded reduced-fat sharp Cheddar cheese
How to Make It
Melt butter in a 10-inch ovenproof skillet over medium heat. Add onions and garlic; cook 5 minutes or until tender, stirring occasionally.
Arrange onion mixture evenly in bottom of pan. Combine egg substitute and next 3 ingredients; pour evenly over onion mixture. Reduce heat to medium-low; cook, uncovered, 8 minutes or until almost set (mixture will still be wet on top).
Broil frittata 3 minutes; sprinkle with cheese, and broil 1 minute or until cheese melts. Let stand 5 minutes before cutting into 8 wedges.