Asparagus Tomato Cheese Frittata

vegetable oil cooking spray
2 medium-size tomatoes, thinly sliced
1/2 pound very thin fresh asparagus spear tips
(3 inches in length, including tip)
1/2 cup Parmesan cheese, shredded
1 large egg
6 egg whites
fresh basil

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

Nutritional Analysis Per Serving (4 serving/recipe) Calories 118; Protein 13g; Carbohydrates 6g; Sodium 295mg; Fat 4.7g; Dietary Fiber 1.7g; Cholesterol 245mg.