3 tsp. olive oil
1/4 C. chopped onion
1 clove garlic, finely chopped
1/2 C. fresh asparagus pieces
1/2 C. canned or frozen artichoke hearts, chopped
1/2 C. sugar snap peas, strings pulled and cut in 1/2-inch pieces
1/4 tsp. dried basil
pepper
salt
3/4 C. egg substitute or 3 eggs
1 T. plain low-fat yogurt
1 T. grated Parmesan cheese

Heat 1 tsp. of the oil in a skillet and cook the onion 2 or 3 minutes or until soft. Add the garlic and cook 1 minute more. Stir in the asparagus, artichoke hearts, peas, basil, and pepper, and cook, stirring occasionally until tender but still slightly crisp, 3 to 5 minutes. Set aside. Preheat the broiler. Beat the egg substitute or eggs with the yogurt and another pinch of pepper. Heat the remaining oil in a heavy bottom skillet. Pour in the egg mixture and cook until just set on the bottom but still wet on the top, 1 minute. Scatter the vegetables over the top and set in the oven to finish cooking, 2 minutes. Dust the top with the Parmesan cheese, cut into wedges and serve.

Yield: 2 servings
Calories: 126
Fat: 3g
Fiber: 2g