Veggie, Egg and Cheese

Veggie, Egg and Cheese

Veggie, Egg and Cheese

It's sure to be a good morning -- or afternoon -- when this veggie, egg and cheese medley is on your plate. Dive in fork first and experience an egg dish that's bursting with flavor. Perfect for breakfast, brunch, lunch or dinner.

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6

Ingredients

6 eggs

1/4-cup skim milk
1/4 tsp. salt
Dash of nutmeg
2 tbsp. butter
1/4 cup sliced green onions
1 cup fresh or frozen cut-up asparagus, cooked and drained
1/4 cup shredded carrot
2 oz. shredded Swiss cheese


Methods/steps

In medium bowl, mix eggs, milk, salt and nutmeg; beat well. In 10-inch skillet over medium heat, melt butter. Sauté onion until tender. Reduce heat to low; add egg mixture to skillet. Cover; cook over low heat for 6 to 8 minutes or until mixture is set.

Arrange asparagus in center of scrambled eggs. Sprinkle carrots around edge. Sprinkle cheese over asparagus, cover; cook 2 to 4 minutes or until cheese is melted. Let stand 5 minutes before serving.


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