In a covered medium nonstick skillet cook potatoes in a small amount of boiling water for 5 minutes.  Add asparagus.  Cook, covered, for 5 to 7 minutes more or until vegetables are tender.  Drain vegetables in a colander.  Cool and dry the skillet.  Lightly coast the skillet with cooking spray.  Return vegetables to the skillet.

In a small bowl combine egg product, parsley, rosemary, onion powder, salt, and pepper.  Pour over vegetables in the skillet; do not stir.  Cook over medium heat.  As mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so uncooked portion flows underneath.  Continue cooking and lifting egg mixture until it is nearly set (top will be moist).

Remove skillet from heat.  Let stand, covered, for 3 to 4 minutes or until top is set.  Sprinkle with tomato and Parmesan cheese.  Makes 2 servings.