Confetti Omelet Casserole

• 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

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 saute 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 325u0b0 for 45 minutes or until set. Let stand 5 minutes before serving. Garnish, if desired.

bacon, onion, egg substitute, cheddar cheese, milk, pimiento, parsley, salt, vegetable cooking spray, parsley

Taken from www.myrecipes.com/recipe/confetti-omelet-casserole (may not work)