“I have been going through some of my old cookbooks, and have bookmarked all the ones that look good. To organize them, I decided to post them! (and then make any changes to the recipes once I have tried them) So, I haven't tried this yet, but I will soon! This breakfast recipe is set to serve 4 people, but it depends on how hungry you are in the morning!”

Ingredients Nutrition

  • 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.

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