Recipe of the Week
8 ounces tiny new red potatoes
4 to 8 ounces asparagus spears, chopped
1/2 red bell pepper, chopped
1/2 small onion, chopped
6 egg whites
3 whole eggs
1 tablespoon fresh chopped parsley
1 teaspoon fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon Parmesan cheese
1 large tomato, chopped
Slice potatoes into 1/4-inch thick slices. In large covered nonstick skillet, cook potatoes in a small amount of boiling water for 5 minutes. Add the asparagus, bell pepper and onion. Cover and cook 5 to 7 minutes more or until the vegetables are tender. Drain and remove vegetables to a covered bowl.
Dry the skillet. Spray the skillet with nonstick spray coating or rub sith a small amount of oil.
In medium bowl combine egg whites, eggs, parsely, rosemary, salt, and pepper and beat to mix well. Pour into skillet. Cook over medium heat. As eggs begin to set, draw a spatula through egg mixture creating large curds. Continue cooking mixture until it is moist but set. Remove from heat.
Top with the vegetables and cheese. Cover and let stand for 3 to 4 minutes to allow cheese to melt slightly.
Spoon onto plates and top with some tomato.