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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Posting for safe keeping. Can't wait to make it, has two of my favorite things in it...red potatoes and asaragus! Yum! Ingredients:
2 tablespoons olives or 2 tablespoons vegetable oil |
6 small red potatoes, cut into 8 pieces |
2 cups cut-up asparagus |
2 tablespoons sliced green onions |
1 garlic clove, minced |
6 eggs |
1/3 cup milk |
1/2 teaspoon salt |
1/8 teaspoon pepper |
2 ounces crumbled feta cheese |
1 tablespoon chopped fresh basil |
Directions:
1. Heat oil in large nonstick skillet over medium heat until hot. Add potatoes; cover and cook 10 to 12 minutes or until almost tender, stirring occasionally.
2. Add asparagus, onions and garlic; cook 4 to 5 minutes or until asparagus is almost tender, stirring occasionally.
3. Meanwhile, beat eggs in medium bowl. Add milk, salt and pepper; beat well.
4. Pour egg mixture over vegetables in skillet. Sprinkle with cheese and basil.
5. Reduce heat to medium-low; cover and cook 12 to 14 minutes or until eggs are set.
6. To serve, cut into wedges.
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