1 c. egg substitute
1/4 tsp. each salt and Italian seasoning
1/8 tsp. pepper

Combine above ingredients and set aside.

1/2 tsp. Canola oil
1/2 c. onions, chopped
2 tbsp. chopped green pepper
1 clove garlic, minced
3/4 lb. (about 4 small potatoes), diced
1 tbsp. grated Parmesan cheese

Heat oil in skillet, add onion, pepper and garlic. Saute until crisp tender. Add potatoes, cook 5 to 8 minutes stirring often, until begin to brown. Reduce heat, pour egg substitute mixture over vegetables in skillet, sprinkle with Parmesan cheese. Cover and cook 7 to 8 minutes or until set. Invert onto plate and serve with salsa, if desired.