Quick and easy Rosemary Potatoes and Egg Omelet

8 oz whole tiny new potatoes, cut into 1/4-inch slices
1 c asparagus cut into 1/2-inch pieces
nonstick cooking spray
6 beaten eggs
1 T finely shredded or grated Parmesan cheese
1 t snipped fresh rosemary
1/4 t onion powder
1/4 t salt
1/4 t pepper
1 large tomato, seeded and coarsely chopped

In large nonstick skillet, cook potatoes, covered, in a small amount of boiling water for 5 minutes.
Add asparagus; cover and cook for 5-7 minutes more or until veggies are tender; drain. Cool skillet slightly, wipe with paper towel. Spray skillet with olive oil or cooking spray. Return veggies to skillet.

In medium bowl combine eggs, Parmesan cheese, rosemary, onion powder, salt and pepper; pour over vegetables in skillet. Cook over medium heat, without stirring until egg mixture begins to set on bottom and around edge. Using a spatula, lift and fold the partially cooked egg mixture so uncooked portion flows underneath. Continue cooking over medium heat until the egg mixture is cooked through, but still glossy and moist.

Remove skillet from heat. Cover and let stand for 3-4 minutes or until top is set. To serve, divide amoung 6 plates; top each serving w/ chopped tomoato.

Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user TAMPATASHA.