Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz Tiny red potatoes, in 1/4" 1/2 ts Dried rosemary, crushed
-slices 1/2 ts Onion powder
1 c Asparagus spears, in 1/2" 1/4 ts Salt
-pieces 1/4 ts Pepper
1 1/2 c Refrigerated or frozen egg 1 lg Tomato, seeded and coarsley
-product, thawed -chopped
1 tb Snipped parsley 1 tb Finely shredded or grated
1 ts Snipped fresh rosemary -Parmesan cheese
-**OR**

Cook potatoes in a large nonstick skillet in a small amount of boiling
water, covered, 5 minutes. Add asparagus; cover and cook 5-7 minutes
more or until vegetables are tender. Drain. Cool and dry the skillet.
Spray the skillet with nonstick with nonstick cooking spray. Return
vegetables to skillet. Combine egg product, parsley, rosemary, onion
powder, salt and pepper. Pour into skillet over vegetables. Cook over
medium heat. As mixture sets, run spatula around the edge of the
dkillet, lifting egg mixture to allow uncooked portion to flow
underneath. Continue cooking and lifting edges till mixture is almost
set (surface will be moist). Remove skillet from heat. Cover and let
stand 3-4 minutes or till top is set. Spoon onto plates. Top with
chopped tomato and sprinkle with Parmesan cheese. 4 servings.

Per serving: 224 cal., 11g fat, 3mg chol., 352mg sod., 19g carb., 2g
fiber, 13g pro., 1/2 vegetable, 1 bread, 1 1/2 meat and 1 fat
exchanges.

BHG Low Calorie/Low Fat Recipes Spring 1995 Entered by Carolyn Shaw
1-95. Submitted By CAROLYN SHAW On 02-02-95

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