Italian Sausage and Vegetable Frittata with Asiago Crisps

2 tablespoons of margarine
1 onion
1 zucchini
1 squash
4 large mushrooms (thinly sliced)
½ red bell pepper (thinly sliced)
½ teaspoon of salt
1 tablespoon fresh basil
¼ tablespoon black pepper
4 eggs
1 cup egg substitute
1 ½ tablespoons grated parmesan cheese
½ cup italian sausage (cooked, thinly sliced)

Melt margarine in sauté pan. Sauté vegetables until tender. In separate bowl combine eggs, egg substitute, salt and black pepper, and parmesan cheese. Once vegetables are tender add sausage. After sausage comes to temperature, add egg mixture cook for five minutes without stirring, you can then flip frittata.  Place frittata on plate and finish with Asiago Crisps.