Source: dLife

An open-face omelet with Swiss cheese and spring vegetables.

Servings

2 cup liquid egg substitute (or 8 eggs)
0.25 cup Milk, 2%, with add vitamin A & D
1 pinch salt (to taste)
1 pinch black pepper (to taste)
0.75 cup low fat shredded swiss cheese
1 cup Asparagus, cooked, drained , cut into 1-inch pieces
1 cup Peas, garden, frozen
1 olive oil cooking spray
2 tbsp Margarine, 80% fat (or butter)

1 In a large bowl, whisk egg substitute, milk, salt, and pepper until blended. Stir in cheese, asparagus, and peas.
2 Preheat broiler.
3 Coat nonstick frying pan with olive oil-flavored cooking spray. Melt margarine in the pan.
4 On medium heat, carefully pour in egg mixture. Lift edges as egg firms and allow uncooked egg to flow under until the bottom is golden brown and the center is still little runny, about 3 to 4 minutes.
5 Shake frying pan occasionally, making sure frittata isn't sticking to bottom.
6 Place pan under the broiler for 1 to 2 minutes, until top of frittata is light golden brown.
7 Invert onto a serving dish or serve from the pan. Cut into wedges.