Total Calories: 129
Sauté the onion, pepper and mushroom in the oil in a skillet until the onion is translucent.
Mix the egg substitute, egg and salt together until blended and pour over the vegetables and cook until the eggs are beginning to firm. Spread the cottage cheese over the eggs, then a layer of tomato slices and then a sprinkling of Romano cheese. Cover the skillet and continue cooking until the frittata is firm. Slide the frittata onto a serving dish and allow it to cool for several minutes before cutting.
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