Preheat oven to 350°F (175°C).

Cook pasta in boiling water until al dente.

Drain pasta and rinse with cold water until it reaches room temperature.

Heat olive oil in a 6-inch oven-safe skillet over medium-high heat.

In a large bowl, combine egg substitute, prepared bruschetta mix, cooked pasta, fresh basil, fresh parsley, lemon juice, and shredded cheese.

Stir until all ingredients are well combined.

Pour the mixture into the heated skillet.

Cook on the stovetop, undisturbed, for approximately 6 minutes.

Sprinkle additional shredded cheese evenly over the top of the frittata.

Transfer the skillet to the preheated oven and bake for 10 minutes.

Turn on the broiler and place the skillet on the top rack of the oven.

Broil for about 4 minutes, or until the top is golden brown and bubbly.

Remove the skillet from the oven.

Let the frittata cool for a few minutes before transferring it to a serving platter.

Cut the frittata into wedges and serve immediately.