olive oil cooking spray

1	small red potato, 2 ounces (60 g), diced

1	small onion, 2 ounces (60 g), diced

1	small garlic clove, finely minced

1	ounce (30 g) finely minced low-fat ham

1/4	cup (48 g) frozen tiny peas, thawed under running cold water and drained

1	small plum tomato, 3 ounces (90 g), cut in half lengthwise and thinly sliced

1/2	teaspoon (2.5 ml) crushed dried mixed Italian herbs

salt (optional) and freshly ground pepper to taste

1	cup (240 ml) liquid egg substitute

1	tablespoon finely minced parsley

1. Preheat oven to 350° F (180° C). Lightly spray an 8-inch (22.5 cm) oven-proof nonstick skillet with cooking spray.
2. Add potato, onion, and garlic to the skillet and sauté over medium heat until potato is soft when pierced with the tip of a sharp knife, about 10 minutes, turning vegetables often for even browning.
3. Sprinkle vegetables with ham, peas, and tomato. Season with Italian herbs, salt (if using), and freshly ground pepper.
4. Pour egg substitute over vegetables and place skillet in the oven to bake until puffy and set, about 14 to 16 minutes.
5. Remove from oven and cut into 3 wedges of equal size. Transfer wedges to a serving platter and sprinkle with parsley.