1 tbsp butter, melted
3/4 lb baby Vidalia onions, sliced thin with some green tops (or 1 1/2 cups chopped green onions)
1 garlic clove, minced
1 carton (16-oz) egg substitute
1/4 tsp salt
1/4 tsp pepper
1/8 tsp hot sauce
3/4 cup shredded reduced-fat sharp Cheddar cheese
Melt the butter in a 10-inch ovenproof skillet over medium heat. Add the onion and garlic; cook 5 minutes or until tender, stirring occasionally.
Arrange onion mixture evenly in the bottom of skillet. Combine the egg substitute, salt, pepper, and hot sauce; pour evenly over the onion mixture. Reduce heat to medium-low and cook, uncovered, approximately 8 minutes or until set (mixture will still be wet on top).
Broil frittata for 3 minutes; sprinkle the cheese over the top and broil another minute or until cheese melts.
Allow frittata to stand for 5 minutes before cutting to serve.
Yield: 4 servings
Per serving: 161 calories, 9g carbs, 19g protein