Source: dLife

Eggs, herbs and sauteed vegetables topped with light Parmesan cheese.

Servings

1 cooking spray
1 cup fresh chopped onion (for faster preparation, use frozen chopped onion)
1 cup fresh mushroom slices
2 tsp minced garlic
0.5 tsp dried basil , crushed
2 tbsp Butter Substitute, sprinkles (Butter Buds recommended)
1 cup liquid egg substitute (Egg Beater recommended)
1 tbsp reduced fat grated parmesan cheese (Kraft Free recommended)

1 Preheat oven to 450 degrees F. Spray nonstick, oven-safe 12-inch skillet with non-fat cooking spray.
2 Over high heat cook onion, mushrooms, garlic, and basil until fully cooked, about 3 to 4 minutes. Stir frequently.
3 Once fully cooked, stir in Butter Buds. Pour Egg Beaters over cooked mixture.
4 Cook for one minute. Put entire pan into oven. Bake, uncovered, for 4 to 5 minutes or until fully set.
5 Sprinkle with Parmesan topping.
6 Serve on a large serving plate.

Goes great with fresh sliced tomatoes and English muffins.