Hello everyone! Today's diabetic recipe I am posting is Asparagus and Red Potatoes. The recipe doesn't say anything about scrubbing the potatoes before slicing them, but I would assume that you would do that. I have a little scrub brush just for cleaning the vegetables off really well. I think this would be a good meal for vegetarians too, with a little something to go with it. I hope you enjoy this recipe. I'm discovering that I like asparagus if it is cooked with the right ingredients. Enjoy!
*Asparagus & Red Potatoes* ( Diabetic Recipe)
8 Oz. Tiny Red Potatoes, Sliced Thin
1 Cup Asparagus, Fresh And Cut Into ½ Inch Pieces
Nonstick Cooking Spray
3 Eggs, Slightly Beaten
2 Tbls. Parsley, Freshly Snipped
1 Tsp. Rosemary, Freshly Snipped
½ Tsp. Onion Powder
1/8 Tsp. Salt
1/8 Tsp. Black Pepper
2 Small Tomatoes, Seeded & Chopped
2 Tbls. Parmesan Cheese, Finely Shredded
In a large nonstick skillet with a lid, cook potatoes in about ½ cup water or a little more for about 5 minutes. Add the asparagus and cook, covered for 5 to 7 minutes more or until vegetables are tender.Drain the vegetables in a colander. Let skillet cool and dry.Lightly coat skillet with nonstick cooking spray. Return the vegetables to the skillet.
In a small bowl mix eggs, parsley, Rosemary, onion powder, salt, and pepper.Pour over the vegetables in the skillet, Don't stir.Cook over medium heat. When the mixture starts to set, run a spatula around the edge of the skillet, lifting the egg mixture so the uncooked mixture flows underneath. Continue to cook lifting edge until the egg mixture is almost set. Top will be moist.
Remove the skillet from heat and let stand, covered, for 3 to 5 more minutes or until the top is set. Top with tomato and Parmesan cheese, sprinkled on.
Per Serving: 130 Cal (37% from Fat, 27% from Protein, 36% from Carb); 9 g Protein; 5 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 1 g Poly Fat; 12 g Carb; 2 g Fiber; 2 g Sugar; 77 mg Calcium; 2 mg Iron; 209 mg Sodium; 187 mg Cholesterol.