Heat the oil in a large skillet with a tight-fitting lid over medium-high heat; add onion, garlic, and asparagus and sauté until soft, stirring occasionally; remove from skillet and set aside.

In a medium bowl, beat egg substitute then add cooked vegetables, chopped basil, cheese, bread crumbs, salt, and pepper.

Add mixture to the skillet; cover and cook over medium heat, occasionally uncovering and gently lifting the sides of the frittata with a spatula to let the uncooked egg run under the cooked portion, to set.

Continue cooking and lifting the sides until the center is nearly firm 4 to 5 minutes.

Remove pan from heat and remove the lid. Cover pan with a large round plate or pizza pan and carefully flip the pan and the plate over together.

Remove pan from the plate and carefully slide the frittata back into the pan, uncooked side down.

Cook until the bottom turns golden, 4 to 5 minutes. Slide frittata onto a serving platter. Serve immediately, garnished with lemon wedges if desired.