Total Time: 30 mins
Ingredients
8 ounce(s) potato(es), new (tiny), cut into 1/4-inch thick slices 1 cup(s) asparagus, cut into 1/2-inch pieces cooking spray 3 egg(s), slightly beaten, or 1 1/2 cups refrigerated or frozen egg product, thawed 1 tablespoon parsley, snipped 1 teaspoon rosemary, snipped 1/4 teaspoon onion powder 1/4 teaspoon salt 1/4 teaspoon pepper, black 2 small tomato(es), seeded and coarsely chopped 1 tablespoon cheese, Parmesan, finely shredded
Preparation
1. In a covered large nonstick skillet cook potatoes in a small amount of boiling water for 5 minutes. Add asparagus. Cook, covered, for 5 to 7 minutes more or until vegetables are tender. Drain vegetables in a colander. Cool and dry the skillet. Lightly coat the skillet with nonstick cooking spray. Return vegetables to the skillet.
2. In a small bowl combine eggs, parsley, rosemary, onion powder, salt, and pepper. Pour over vegetables in the skillet; do not stir. Cook over medium heat. As mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so that the uncooked portion flows underneath. Continue cooking and lifting edge until egg mixture is nearly set (top will be moist).
3. Remove skillet from heat. Let stand, covered, for 3 to 4 minutes or until top is set. Sprinkle with tomatoes and Parmesan cheese.
Nutritional Info (Per serving):
Calories: 127, Saturated Fat: 2g, Sodium: 223mg, Dietary Fiber: 2g, Total Fat: 4g, Carbs: 15g, Cholesterol: 160mg, Protein: 8g
Exchanges: Vegetable: 0.5, Starch: 1, Medium Fat Meat: 0.5
Carb Choices: 1
Ingredients
8 ounce(s) potato(es), new (tiny), cut into 1/4-inch thick slices 1 cup(s) asparagus, cut into 1/2-inch pieces cooking spray 3 egg(s), slightly beaten, or 1 1/2 cups refrigerated or frozen egg product, thawed 1 tablespoon parsley, snipped 1 teaspoon rosemary, snipped 1/4 teaspoon onion powder 1/4 teaspoon salt 1/4 teaspoon pepper, black 2 small tomato(es), seeded and coarsely chopped 1 tablespoon cheese, Parmesan, finely shredded
Preparation
1. In a covered large nonstick skillet cook potatoes in a small amount of boiling water for 5 minutes. Add asparagus. Cook, covered, for 5 to 7 minutes more or until vegetables are tender. Drain vegetables in a colander. Cool and dry the skillet. Lightly coat the skillet with nonstick cooking spray. Return vegetables to the skillet.
2. In a small bowl combine eggs, parsley, rosemary, onion powder, salt, and pepper. Pour over vegetables in the skillet; do not stir. Cook over medium heat. As mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so that the uncooked portion flows underneath. Continue cooking and lifting edge until egg mixture is nearly set (top will be moist).
3. Remove skillet from heat. Let stand, covered, for 3 to 4 minutes or until top is set. Sprinkle with tomatoes and Parmesan cheese.
Nutritional Info (Per serving):
Calories: 127, Saturated Fat: 2g, Sodium: 223mg, Dietary Fiber: 2g, Total Fat: 4g, Carbs: 15g, Cholesterol: 160mg, Protein: 8g
Exchanges: Vegetable: 0.5, Starch: 1, Medium Fat Meat: 0.5
Carb Choices: 1
