Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
In 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 pan; lightly coat with cooking spray. Return vegetables to the pan.
Combine eggs, parsley, rosemary, onion powder, salt and pepper in a small bowl. Pour over vegetables in the pan; do not stir. Cook over medium heat. As mixture sets, run a spatula around the edge of the pan, lifting egg mixture so that the uncooked portion flows underneath. Continue cooking and lifting edge until egg mixture is nearly set (top will be moist).
Remove pan from heat. Let stand, covered, for 3 to 4 minutes or until top is set. Sprinkle with tomatoes and Parmesan.