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Source: America's Favorite Food Associations

Garden Skillet Scramble
Makes a great meal for anyone to try!
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Serves: 4
Prep Time: 25 minutes
Cook Time: 0 minutes
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8 ounces new red potatoes
1/2 red bell pepper, chopped
1/2 small onion, chopped
6 egg whites
3 eggs
1 tablespoon fresh parsley, chopped
1 teaspoon fresh rosemary
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon Parmesan cheese
1 tomato, large, chopped

Slice potatoes into 1/4-inch thick slices. In large nonstick skillet cook potatoes in a small amount of boiling water, cover for 5 minutes. Add the asparagus, bell pepper and onion; cover and cook 5 to 7 minutes more or until the vegetables are tender. Drain. Dry the skillet. Spray the skillet with nonstick spray coating. In medium bowl combine eggs and next 5 ingredients. Pour into skillet. Cook over medium heat. As eggs begin to set, draw spatula through egg mixture creating large curds. Continue cooking mixture until it is moist but set. Remove from heat. Top with vegetables and cheese. Cover and let stand for 3 to 4 minutes to allow cheese to melt slightly. Spoon onto plates and top with tomato.

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