Asparagus-Potato Puff

This was good, and some FB friends wanted it, so here it is:

Asparagus-Potato Puff
from Weight Watchers Magazine (Mar-Apr 2009)

3/4 lb large red potatoes, scrubbed and thinly sliced
1 lb fresh asparagus, trimmed & cut into 1-inch pieces
1 1/2 c fat-free egg substitute (egg beaters)
1/2 c fat-free milk
4T grated pecorino Romano cheese (I substituted fresh Parmesan)
1/2 t salt
1/4 t baking powder
pinch cayenne
1 red onion, chopped

Combine the potatoes and enough lightly salted cold water to cover by 3 inches in a large sauce pan. Cover & bring to a boil. Uncover & boil 5 minutes. Stir in the asparagus and cook until the potatoes are fork-tender and the asparagus is crisp-tender, about 2 min. Drain the potatoes and asparagus in a colander & let cool.

Meanwhile, preheat oven to 500. Whisk the egg substitute, milk, 3T of the cheese, salt, baking powder, and cayenne in a large bowl.

Spray a large cast-iron or heavy ovenproof skillet w/nonstick spray and set over medium heat. Add onion and cook, stirring occasionally, until softened, about 2 minutes.

Meanwhile, stir the asparagus and potatoes into the egg mixture. Add the egg mixture to the skillet. Reduce the heat; cover & cook until the mixture is almost set, 10 min. Uncover, sprinkle w/the remaining 1T cheese, and transfer the skillet to the oven. Bake until the puff is cooked through and the top is golden, about 5 in. Cut into 4 wedges. If making ahead, let cool. Transfer the wedges to an airtight container. Refrigerate up to 2 days and serve at room temperature.

Per serving (1 wedge): 165 cal, 2g fat, 1g sat fat, 0g trans fat, 8 mg chol, 603 mg sod, 23g carb, 5g fiber, 15g protein, 319 mg calcium. Points value: 3.

Filling extra: cook a few slices of Canadian bacon according to the package directions to serve alongside this dish (2 slices for each serving will increase the points value by 2).