Mushroom, Tomato and Basil Frittata

 1 8 oz carton of Egg Substitute OR 4 large eggs (Need enough to fill pan, may add more eggs.)
3 tbsp milk (low fat or skim)
2 tbsp Parmesan cheese, grated
Freshly ground pepper, to taste
1 tbsp olive oil
1 medium onion, diced
3 medium tomatoes, seeded & diced
1 tbsp fresh basil, chopped (or 1 tsp dried basil)
½ c sliced mushrooms

Preheat oven to 325°.

In a large bowl, combine first 4 ingredients.

In a non-stick, oven-proof frying pan, sauté onion in oil for 5 minutes.

Add tomato and basil and sauté for 5 minutes, stirring frequently.

Add mushrooms and cook until most water is removed. While still on heat, add egg mixture and cook until about half set.

Remove pan from heat and place into oven.

Bake for 20 minutes. Check center for doneness. Do not overbake.

Serves 6