Spring Vegetables and Egg Skillet Recipe

Name: Spring Vegetables and Egg Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces tiny red potatoes, cut into 1/4-inch thick slices; 1 cup asparagus, pieces (1/2-inch pieces); 1 ½ cups refrigerated fat-free liquid egg product (or 6 eggs); 1 tablespoon snipped fresh parsley; 1 teaspoon snipped fresh rosemary (or 1/2 t. dried rosemary); 14-½ teaspoon onion powder; ¼ teaspoon salt (or to tatste); ¼ teaspoon pepper (or to taste); 1 large tomatoes, seeded and coarsely chopped; 1 tablespoon finely shredded parmesan cheese

Servings: persons

8 ounces tiny red potatoes, cut into 1/4-inch thick slices
1 cup asparagus, pieces (1/2-inch pieces)
1 ½ cups refrigerated fat-free liquid egg product (or 6 eggs)
1 tablespoon snipped fresh parsley
1 teaspoon snipped fresh rosemary (or 1/2 t. dried rosemary)
14-½ teaspoon onion powder
¼ teaspoon salt (or to tatste)
¼ teaspoon pepper (or to taste)
1 large tomatoes, seeded and coarsely chopped
1 tablespoon finely shredded parmesan cheese

1
In a large covered nonstick skillet, cook potatoes in a small amount of boiling water for 5 minutes.
2
Add in the asparagus; cover and cook for 5-7 minutes or until the vegetables are tender; drain.
3
Dry and cool the skillet; spray cooled skillet with nonstick cooking spray.
4
Return vegetables to skillet.
5
In a bowl, combine egg product, parsley, rosemary, onion powder, salt, and pepper; pour mixture into the skillet over the vegetables.
6
Cook over medium heat; as mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so uncooked portion flows underneath.
7
Continue cooking and lifting edge until egg mixture is almost set (surface will be moist).
8
Remove skillet from the heat; cover and let stand 3-4 minutes or until top is set.
9
Spoon onto plates; top with tomatoes and cheese.

348

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 ounces tiny red potatoes, cut into 1/4-inch thick slices, 1 cup asparagus, pieces (1/2-inch pieces), 1 ½ cups refrigerated fat-free liquid egg product (or 6 eggs), 1 tablespoon snipped fresh parsley, and more.

Yes, Spring Vegetables and Egg Skillet falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spring Vegetables and Egg Skillet

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