3 tsp. olive oil
\n1\/4 C. chopped onion
\n1 clove garlic, finely chopped
\n1\/2 C. fresh asparagus pieces
\n1\/2 C. canned or frozen artichoke hearts, chopped
\n1\/2 C. sugar snap peas, strings pulled and cut in 1\/2-inch pieces
\n1\/4 tsp. dried basil
\npepper
\nsalt
\n3\/4 C. egg substitute or 3 eggs
\n1 T. plain low-fat yogurt
\n1 T. grated Parmesan cheese<\/p>\n
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.<\/p>\n
Yield: 2 servings
\nCalories: 126
\nFat: 3g
\nFiber: 2g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n