Jarlsberg and Mushroom Frittata

Preheat oven to 375°F. In a large ovenproof nonstick skillet cook bacon until crisp. Transfer to a plate lined with paper towels. Let cool; crumble bacon. Wipe skillet clean.

In same skillet melt butter over medium-high heat. Add mushrooms; sauté until almost dry.

Meanwhile, in a medium bowl whisk together egg substitute and sour cream. Stir in Jarlsberg, parsley, paprika, green onions and crumbled bacon. Season with salt and pepper to taste.

Pour egg mixture over mushrooms in skillet; swirl pan to evenly distribute the egg. Cook over medium heat 5 minutes; using a spatula, gently lift egg mixture from sides of pan as eggs become set.

Place pan in oven. Bake 15 minutes or until the top is golden brown. Remove from oven. Use a spatula to loosen the frittata and slide it onto a serving platter. Cut into wedges, and serve.