Try this Asparagus and Potato Skillet recipe, or contribute your own.
Suggest a better descriptionIn a covered, large nonstick skillet, cook potatoes in a small amount of boiling water for 5 minutes. Add asparagus. Cook covered for 5 to 7 minutes more or until vegetables are tender. Drain vegetables in a colander. Cool and dry the skillet. Light coast the skillet with nonstick cooking spray. Return vegetables to the skillet.
In a small bowl, combine eggs, parsley, rosemary, onion powder, salt and pepper. Pour over vegetables in the skillet, do not stir. Cook over medium heat. As mixture sets, run a spatula around the edge of the skillet lifting egg mixture so that the uncooked portion flows underneath. Continue cooking and lifting the edge until egg mixture is nearly set (top will be moist).
Remove skillet from heat. Let stand, overed, for 3 to 4 minutes or until top is set. Sprinkle with tomatoes and Parmesan cheese.
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Serving Size: 1 Serving (137g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 19 | ||
Calories from Fat: 4 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0.3mg | 0 % | |
Sodium 9.7mg | 0 % | |
Potassium 183.1mg | 5 % | |
Total Carbohydrate 3.3g | 1 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 2g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 19
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