The diet Chronicle

Ingredients:

•  1 large egg.
•  1/2 teaspoon vanilla extract.
•  1/4 teaspoon cinnamon.
•  1 packet artificial sweetener.
•  1 tablespoon skim milk.
•  1 slice bread.

Preparation: 

•  Place all ingredients except bread in a blender; blend until combined.
•  Pour egg mixture into a shallow bowl. Place bread in egg mixture and soak, turning once.
•  Coat a nonstick skillet with vegetable cooking spray and heat over medium heat. Place bread in skillet and pour any remaining egg mixture over bread.
•  Cook until browned on bottom; then turn over to brown other side.

Ingredients:

•  1 tablespoon plain dry breadcrumbs.
•  8 ounces small all-purpose potatoes, peeled and very thinly sliced.
•  2 teaspoons olive oil.
•  1 pound asparagus, trimmed.
•  1/2 teaspoon salt, divided.
•  3/4 cup shredded reduced-fat sharp cheddar cheese.
•  3 scallions, sliced.
•  1 can (12 ounces) evaporated fat-free milk.
•  2 large eggs.
•  2 large egg whites.
•  2 teaspoons butter, melted.
•  1 teaspoon dry mustard.
•  1/4 teaspoon freshly ground pepper.

Preparation:

•  Heat oven to 400°F. Coat a 9-inch pie plate with vegetable cooking spray and sprinkle with breadcrumbs. Beginning in center, arrange potato slices in slightly overlapping circles up to rim. Lightly brush with olive oil and press down gently. Bake 10 minutes.
•  Set 8 to 12 asparagus spears aside. Cut remaining spears into 1-inch pieces. 
•  Sprinkle crust with 1/4 teaspoon salt and 1/4 cup cheddar. Cover with asparagus pieces, then sprinkle with scallions and another 1/4 cup cheese. Arrange whole asparagus spears on top.
•  Beat evaporated milk, eggs, egg whites, butter, mustard, pepper, and remaining 1/4 teaspoon salt in a medium bowl. Pour into pie plate and sprinkle with remaining cheddar. Bake until a knife inserted in center comes out clean, about 35 minutes.

 Divide into 6 slices. One serving equals 1 slice.