Veggie Frittata

Description
This frittata is great by itself or with some fruit on a Sunday morning.
 * Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Source: dlife

Ingredients

 * 2 cups egg substitute, or 8 eggs
 * ¼ cup reduced-fat (2%) milk
 * salt (to taste)
 * pepper (to taste)
 * ¾ cup shredded reduced-fat Swiss cheese
 * 1 cup cooked trimmed asparagus, cut into 1-inch pieces
 * 1 cup frozen, drained peas
 * olive oil-flavored cooking spray
 * 2 tbsp reduced-fat margarine, or butter

Directions

 * 1) In a large bowl, whisk egg substitute, milk, salt, and pepper until blended.
 * 2) Stir in cheese, asparagus, and peas.
 * 3) Preheat broiler.
 * 4) Coat nonstick frying pan with olive oil-flavored cooking spray.
 * 5) Melt margarine in the pan.
 * 6) In medium heat, carefully pour in egg mixture.
 * 7) 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.
 * 8) Shake frying pan occasionally, making sure frittata isn't sticking to bottom.
 * 9) Place pan under the broiler for1 to 2 minutes, until top of frittata is light golden brown.
 * 10) Invert onto a serving dish or serve from the pan.
 * 11) Cut into wedges.

Nutritional information
Per serving:
 * 114 Calories | 7.4g Total Carbs | 2.9g Total Fat | 1g Saturated Fat | 5.5mg Cholesterol | 14.4g Protein | 2610mg Sodium
 * Exchanges: ½ starch | 2 meat