Instructions: In 10-inch non-stick, oven-proof skillet, over medium-high heat, saute onion, red pepper, and garlic in 1 teaspoon olive oil 3 to 4 minutes or until onions are translucent. Add mushrooms and potato; saute 1 to 3 minutes, or until mixture is heated throughout. Stir in rosemary, pepper, and salt.

In medium bowl, combine mixture with asparagus, turkey, and egg; set aside.

In skillet, over medium-high heat, add remaining olive oil. Pour turkey and vegetable mixture into pan. Reduce heat to medium-low and cook 10 to 15 minutes, or until mixture is set on bottom and lightly browned. Sprinkle Parmesan cheese over top and broil 3 to 4 minutes or until cheese is lightly browned.

This recipe yields 6 servings.

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