1 Tbs. canola oil
1 medium onion, chopped
2 garlic cloves, minced
3 cups coarsely chopped asparagus
2 cups egg substitute
1 Tbs. fresh basil leaves, chopped
1/2 cup shredded low-fat mozzarella cheese
2 Tbs. bread crumbs
Salt and pepper to taste
Heat oil in a 12-inch nonstick frying pan over medium-high heat. Saute onion, garlic and asparagus, stirring occasionally until vegetables are soft, 5 to 6 minutes; set aside.In medium bowl, beat egg substitute; add cooked vegetables, basil, cheese, bread crumbs, salt and pepper. Set aside.
Spray frying pan with nonstick cooking spray; pour in egg mixture. Cover and cook over medium heat, occasionally uncovering and gently lifting sides of frittata with spatula to let uncooked egg run under cooked part to set. Continue cooking and lifting sides until center is nearly firm, 4 to 5 minutes. Remove pan from heat; remove lid. Cover pan with large round plate or pizza pan; carefully flip pan and plate over together. Remove pan from plate; carefully slide frittata, uncooked side down, back into pan. Cook until bottom turns golden 4 to 5 minutes. Slide frittata onto serving platter. Serve immediately garnished with lemon wedges.
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