Ingredients:
4 ounces milk
6 eggs (beaten)
8 ounces fresh asparagus (trimmed, and cut into 1-inch pieces)
3 cups potatoes (finely chopped)
½ teaspoon garlic powder
½ green bell pepper (finely chopped)
½ onion (finely chopped)
1 teaspoon dried basil leaves
¾ teaspoon salt
1/8 teaspoon pepper
3 ounces shredded cheddar cheese
Directions:
Combine eggs, milk, garlic, salt, basil, and pepper in a medium bowl. After mixing well, set aside. Then spray a
10-inch nonstick skillet with cooking spray. Heat over medium-high heat until hot. Add asparagus and cook, while
stirring, for about 3 minutes. Add potatoes, onions, and green peppers, cooking and stirring, for about another
3 minutes.
Reduce the heat to low. Then pour the egg and milk mixture into the skillet over top of the vegetables. Cover
loosely, cooking 15 to 20 minutes or until the center is set. Occasionally lift the edges to make sure the egg mixture
goes to the bottom of the skillet and cooks. Sprinkle cheese on top and cook until cheese is melted.