Saute onion, garlic and asparagus in a large non-stick skillet with a tight fitting lid over medium-high heat until soft; remove from skillet and set aside.
Wipe the skillet clean with a paper towel. In a medium bowl, beat egg substitute; add cooked vegetables, basil, cheese, bread crumbs, salt and pepper; set aside.
In the same skillet, heat the olive over medium heat. Add egg mixture; cover and cook for 4 to 5 minutes, occasionally uncovering and gently lifting the sides of the frittata with a spatula to let the uncooked egg run under the cooked part.
Remove pan from heat and remove lid. Cover pan with a large round plate or pizza pan; carefully flip pan and plate over together. Remove pan from plate and carefully slide the frittata back into the pan, uncooked side down.
Cook frittata until bottom portion turns golden, 4 to 5 minutes then slide it onto a serving platter. Serve immediately, garnished with lemon wedges if desired.