1 1/2 lbs. asparagus
4 tsp. olive oil
1 med. onion, sliced
6 oz. low cholesterol low sodium cheese (alpine lace or Mozzarella)
1 tbsp. original blend Mrs. Dash
1 carton of Egg Beaters

Serves 4 to 6.

Wash and cut asparagus in 2 inch lengths. Cook in small amount of water until just tender (6 to 8 minutes). Drain and set aside. Heat oil in large or electric skillet. Add onions and stir until transparent (1 to 2 minutes). Add the asparagus and continue to stir for a minute, then pour in Egg Beaters over all onions and asparagus. Cook for about a minute or 2, then cover for 3 to 4 minutes. Remove cover to check if eggs are fluffy and brown on underside. When this happens, turn off heat and place cheese on top of cooked eggs and cover. Wait a few minutes to let cheese completely melt, then with spatula remove on to serving plate. Broccoli may be substituted for asparagus.