Regular liquid egg substitute
1 large, chopped
4 medium, sliced
Shredded fat free mozzarella cheese
Shredded parmesan cheese
¼ cup(s), fresh, chopped
- Heat the oil in a large nonstick skillet over medium heat. Add the egg substitute, salt, and pepper. Cook until the eggs are almost set, about 3 minutes, lifting the edges frequently with a heatproof rubber spatula to allow the uncooked egg to flow underneath.
- Sprinkle the eggs with the tomato, scallions, and mozzarella. Cover the skillet. Reduce the heat to low and cook until the cheese is melted and the eggs are set, about 3 minutes longer.
- Sprinkle the frittata with the Parmesan and basil. Cut into 4 wedges. Serve hot, warm, or at room temperature. Yields 1 wedge per serving.