Instructions: Saute tomato, zucchini, yellow squash, onion, green pepper, and mushrooms in a 10-inch nonstick skillet coated with vegetable cooking spray over medium-high heat for 9 minutes or until liquid evaporates; remove from skillet, and set aside. Wipe skillet clean.

Whisk together egg substitute, hot sauce, and salt; pour into skillet coated with vegetable cooking spray. As mixture starts to cook, gently lift edges with a spatula and tilt pan so uncooked portion flows underneath.

Spoon vegetables onto egg and sprinkle with shredded cheese. Fold in half and transfer to a serving plate; sprinkle with chopped parsley.

This recipe yields 2 servings.

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