Start to finish: 25 minutes
6 large eggs
1/4 cup fat-free half-and-half (or milk)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 pound bacon, cut into small pieces
1 medium yellow onion, diced
1/2 teaspoon garlic powder
1 large or 2 medium tomatoes, thinly sliced
1 cup grated manchego cheese
1 scallion, thinly sliced
Heat the oven to broil.
In a medium bowl, combine the eggs, half-and-half, salt and pepper. Whisk well, then set aside.
In a large, oven-safe skillet over medium-high, cook the bacon until just crisp, about 5 minutes. Add the onion and garlic powder and saute for another 6 to 8 minutes, or until the onion begins to brown. Transfer half of the bacon and onions to a small bowl and set aside.
Return the skillet with the remaining bacon and onions to medium heat. Add the eggs to the skillet, stir to mix in the bacon, then let cook until the bottom has set, about 5 minutes.
Remove the skillet from the heat. Arrange the tomato slices over the top of the eggs in an even layer. Sprinkle the cheese over the tomatoes, then sprinkle the scallions and reserved bacon and onions over it.
Broil on the oven's lowest rack for 1 to 2 minutes, or until the cheese is melted and lightly browned and the egg is set through the center.
Nutrition information per serving (values are rounded to the nearest whole number): 334 calories; 193 calories from fat (58 percent of total calories); 21 g fat (10 g saturated; 0 g trans fats); 373 mg cholesterol; 11 g carbohydrate; 24 g protein; 1 g fiber; 1,282 mg sodium.