Rosemary and Potato Skillet

• 8 ounces tiny red potatoes, cut into 1/4 inch thick slices
• 1 cup fresh asparagus spear, cut into 1/2 inch pieces
• nonstick cooking spray or cooking oil
• 1 12 cups fat-free liquid egg product (Egg Beaters) or 6 eggs
• 1 tablespoon snipped parsley
• 1 teaspoon snipped fresh rosemary or 12 teaspoon dried rosemary, crushed finely
• 14-12 teaspoon onion powder
• 14 teaspoon salt
• 14 teaspoon pepper
• 1 large tomatoes, seeded and coarsely chopped
• 1 tablespoon parmesan cheese (finely shredded OR grated)

1. In a large nonstick skillet, cook potatoes in a small amount of boiling water, covered, for 5 minutes.
2. Add the asparagus; cover and cook for 5 to 7 minutes more or until the vegetables are tender.
3. Drain, and set the vegetables aside.
4. Dry the skillet, and spray it with nonstick cooking spray (or use 1 teaspoon oil).
5. Return the vegetables to the skillet.
6. In a medium bowl, combine egg product, parsley, rosemary, onion powder, salt, and pepper.
7. Then, pour the egg mixture into the skillet over the vegetables.
8. Cook over medium heat.
9. As mixture sets, run a spatula around the edge of the skillet, lifting the egg mixture to allow uncooked portions to flow underneath.
10. Continue cooking and lifting edges until the egg mixture is almost set (surface will be moist).
11. Remove skillet from heat, cover, and let stand for 3 to 4 minutes or till top is set.
12. Spoon onto plates.
13. Top with chopped tomato and sprinkle with Parmesan cheese.
14. Makes 4 servings.

red potatoes, fresh asparagus spear, nonstick cooking spray, liquid egg, parsley, rosemary, onion powder, salt, pepper, tomatoes, parmesan cheese

Taken from www.food.com/recipe/rosemary-and-potato-skillet-88056 (may not work)