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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Great brunch item or light dinner. Ingredients:
2 tablespoons olive oil |
5 small red potatoes, cut into 8 pieces each |
2 cups fresh asparagus, sliced |
2 tablespoons sliced green onions |
1 clove garlic, minced |
6 eggs |
1/3 cup milk |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1/2 cup feta cheese, crumbled |
1 tablespoon fresh basil, chopped |
Directions:
1. Heat oil in skillet (preferably nonstick) until hot.
2. Add potatoes, cover and cook 10- 12 minutes until almost tender, stirring occasionally.
3. Add asparagus, onions, and garlic.
4. Cook 4 more minutes until asparagus is almost tender.
5. Beat eggs in medium bowl, add milk, salt, and pepper, and beat well.
6. Pour eggs over veggies in skillet.
7. Reduce heat to low, sprinkle with cheese and basil, then cover and cook for 12 to 15 minutes until eggs are set, don't stir!
8. Cut into wedges to serve.
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