Preheat the oven to 450°F. Spread the olive oil in the bottom of a 12-inch well-seasoned cast iron skillet. Arrange the potato and onion slices in the skillet and sprinkle with garlic, salt (if using), and pepper. Bake, uncovered, for 15 minutes.
Add the mushroom and eggplant slices, and spray with the cooking spray. Continue to bake for 10 minutes more.
Add the tomato slices, herbs, and cheese. Pour the egg substitute over the vegetables and, using a knife, slightly move the layers of vegetables to allow the egg substitute to flow to the bottom.
Bake, uncovered, for about 20 minutes, until the omelet is puffed, golden brown, and a knife inserted into the center comes out clean. (Do not overcook; omelet should be firm but not dry).
Cut into wedges and serve hot or at room temperature.
Per serving: 152 calories (32% calories from fat), 6 g total fat (1.4 g saturated fat), 11 g protein, 15 g carbohydrate, 3 g dietary fiber, 4 mg cholesterol, 169 mg sodium, 610 mg potassium
Diabetic exchanges: 1 1/2 very lean protein, 2 carbohdyrate (1/2 bread/starch, 1 1/2 vegetable), 1/2 fat
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