- 2 tablespoons butter
- 1 small onion, chopped
- 1 pound fresh asparagus, trimmed and cut into 1 inch pieces
- 8 Market Pantry ® eggs
- 1/4 cup milk
- 1 teaspoon Market Pantry Italian seasoning
- 1 (8 ounce) package Market Pantry shredded Italian blend cheese
- 2 cups Market Pantry diced hash brown potatoes
- Heat oven to 350 degrees F. Melt butter in large ovenproof skillet over medium heat. Add onion and asparagus and cook, stirring occasionally, until tender.
- Meanwhile, beat eggs, milk and seasoning in bowl; season with salt and pepper. Reserve 1/2 cup of the cheese. Stir remaining cheese into eggs.
- Add potatoes to vegetables in skillet. Pour eggs over vegetables and cook gently for 5 minutes, stirring, until soft curds form. Remove from heat; spread evenly. Sprinkle with reserved cheese.
- Bake 5 to 10 minutes or until eggs are set.