1 c. water
2/3 lb. fresh asparagus, trimmed and cut into 1-inch pieces
1 medium onion, chopped
2 tsp. olive or canola oil
2 tbsp. minced fresh parsley
1 1/2 c. egg substitute
5 tbsp. shredded Parmesan cheese, divided
1/4 tsp. salt
1/8 tsp. pepper
1/4 c. shredded reduced-fat Cheddar cheese

In a saucepan, bring water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water; drain and pat dry. In a 10-inch ovenproof skillet, sauté onion in oil until tender. Add parsley and asparagus; toss to coat.

In a bowl, combine the egg substitute, 3 tablespoons of Parmesan cheese, salt and pepper. Pour over the asparagus mixture; cover and cook for 8 to 10 minutes or until eggs are nearly set. Sprinkle with remaining Parmesan. Place uncovered skillet in the broiler, 6-inches from the heat, for 2 minutes or until eggs are set. Sprinkle with Cheddar cheese. Cut into quarters. Serve immediately.

Yield: 4 servings.