- ½ pound asparagus, ends trimmed and cut into bite-sized pieces
- 1 tablespoon Dierbergs olive oil
- 8 large Dierbergs eggs
- ½ cup Dierbergs milk
- 1½ teaspoons dried basil
- ¼ teaspoon salt
- 4 ounces pepper jack cheese, shredded (about 1 cup)
In large ovenproof skillet over medium heat, cook asparagus in olive oil until tender, about 3 to 4 minutes.
In medium bowl, whisk together eggs, milk, basil and salt. Pour into skillet over asparagus; cook until edges begin to set.
Continue cooking 4 to 5 minutes, gently lifting egg mixture from bottom of skillet so uncooked egg mixture flows to bottom of skillet.
When eggs are still very moist, sprinkle cheese over top. Broil until cheese is slightly brown, about 2 minutes. Serve immediately.
Serving Size: Per Serving
Cholesterol: 200 mg
Fat: 11 g
Sodium: 241 mg
Carbohydrates: 2 g
Protein: 10 g
Saturated Fat: 5 g