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Asparagus & Potato Skillet
Date added: November 17, 2007
- Servings: 4 change
- Calories per serving: 134
- Prep time: 15
- Cook time: 15
Ingredients
- 8 ounce-weight tiny new potatoes, cut into 1/4-inch-thick slices
- 12 ounce-weight asparagus, cut into 1/2-inch pieces (one cup)
- 3 eggs, large, raw
- 1 tbsp herb, parsley, fresh, chpd
- 1 tsp rosemary, fresh
- 1/4 tsp onion powder
- 1/4 tsp salt, table
- 1/4 tsp spice, pepper, black, ground
- 1 1/4 cup tomatoes, chpd, choice, cnd, fs
- 1 tbsp cheese, parmesan, fresh, shredded
Recipe Method
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 it with nonstick cooking spray and return vegetables to it.
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.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 134 | 7% |
| Fat 4g | 6% |
| Cholesterol 163mg | 54% |
| Sodium 343mg | 14% |
| Carbohydrates 15g | 7% |
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