Spring Vegetables and Egg Skillet

From BHG New Dieter’s Cookbook

• Ready In: 40 mins
• Serves: 4

Ingredients

• 8  ounces  tiny  red potatoes, cut into 1/4-inch thick slices
• 1  cup asparagus, pieces (1/2-inch pieces)
• 1 1⁄2 cups  refrigerated  fat-free liquid egg product (or 6 eggs)
• 1  tablespoon  snipped fresh parsley
• 1  teaspoon  snipped fresh rosemary (or 1/2 t. dried rosemary)
• 1⁄4-1⁄2 teaspoon onion powder
• 1⁄4 teaspoon salt (or to tatste)
• 1⁄4 teaspoon pepper (or to taste)
• 1  large tomatoes, seeded and coarsely chopped
• 1  tablespoon  finely shredded parmesan cheese

Directions

1. In a large covered nonstick skillet, cook potatoes in a small amount of boiling water for 5 minutes.
2. Add in the asparagus; cover and cook for 5-7 minutes or until the vegetables are tender; drain.
3. Dry and cool the skillet; spray cooled skillet with nonstick cooking spray.
4. Return vegetables to skillet.
5. In a bowl, combine egg product, parsley, rosemary, onion powder, salt, and pepper; pour mixture into the skillet over the vegetables.
6. Cook over medium heat; as mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so uncooked portion flows underneath.
7. Continue cooking and lifting edge until egg mixture is almost set (surface will be moist).
8. Remove skillet from the heat; cover and let stand 3-4 minutes or until top is set.
9. Spoon onto plates; top with tomatoes and cheese.