Source: dLife

A savory layered egg dish with asparagus, tomatoes and parmesan.

Servings

1 cooking spray
2 fresh tomatoes , thinly sliced
0.5 lb asparagus spears, fresh, small (very thin, 3 inches long, including tip)
0.5 cup Cheese, parmesan, shredded , divided
4 eggs , gently beaten
0.25 tsp salt

1 Spray a large nonstick skillet with the vegetable oil spray; place over medium-low heat. Place half of the tomato slices on the bottom of the pan, overlapping. Top with half of the asparagus. Repeat. Sprinkle with half of the Parmesan cheese.
2 Pour the egg over the top; sprinkle with salt. Cover and cook over low heat 20 minutes.
3 Carefully slide the omelet onto a large serving platter. Sprinkle with the remaining Parmesan cheese.

Reduce cholesterol, fat, and calories by substituting 1 cup liquid egg substitute for the four eggs.