4 ounces fresh mushrooms, sliced
1 bunch green onions, with tops
2 tablespoons margarine
6 ounces crab meat
2 cups egg beaters egg substitute
1/2 teaspoon lemon zest, grated
1 cup low-fat Monterey Jack cheese
1 tablespoon chopped fresh basil
2 tablespoons grated Parmesan cheese
Cook mushrooms and onions in margarine in a 10-inch oven-proof skillet until tender, about 10 minutes.
Thaw and drain crab meat. Stir into the mushrooms and onions. Blend egg substitutes, lemon rind and pepper. Add cheese and basil. Pour over crab meat mixture. Cover and cook over medium-low heat until eggs are set and light brown on bottom, about 8 to 10 minutes. Set oven to broil. Sprinkle frittata with Parmesan cheese. Broil frittata about 5 inches from heat until golden brown. Cut into wedges and serve immediately.