Rosemary potato skillet ^

1 servings

Ingredients

Quantity Ingredient
8 ounces Tiny red potatoes, in 1/4\" slices
1 cup Asparagus spears, in 1/2\" pieces
1½ cup Refrigerated or frozen egg product, thawed
1 tablespoon Snipped parsley
1 teaspoon Snipped fresh rosemary **OR**
½ teaspoon Dried rosemary, crushed
½ teaspoon Onion powder
¼ teaspoon Salt
¼ teaspoon Pepper
1 large Tomato, seeded and coarsley chopped
1 tablespoon Finely shredded or grated Parmesan cheese

Directions

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., ½ vegetable, 1 bread, 1½ meat and 1 fat exchanges.

BH&G 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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