Vegetable Frittata

1 clove garlic
2 teaspoons olive oil
1-1½ cups leftover, cooked vegetables
½ teaspoon dried thyme leaves
½ teaspoon dried basil leaves
½ teaspoon dried rosemary leaves
Freshly ground black pepper to taste
¼ cup egg substitute + 2 egg whites
Tablespoon grated Parmesan cheese

Mince garlic and sauté in oil in a skillet until softened. Add vegetables and seasonings and cook very briefly, just to heat. Beat egg substitute and egg whites together; stir in Parmesan cheese. Pour over vegetable mixture and cook until golden on the bottom. Turn over with a broad spatula and cook until other side is golden, or without turning, place under broiler until top is set and very lightly browned. Serve from skillet.

Makes 2 servings