Ingredients
12 fresh asparagus spears, trimmed1/2 teaspoon plus 3 tablespoons olive oil, divided10 large eggs3 large egg whites3/4 cup 2% milk1/2 cup shredded Parmesan cheese3/4 teaspoon salt1/2 teaspoon pepper1 package (20 ounces) refrigerated shredded hash brown potatoes1/2 large sweet red pepper, julienned3 fresh basil leaves, thinly sliced1/2 cup shredded pepper Jack cheese
Preparation
Place asparagus on an ungreased baking sheet; drizzle with 1/2 teaspoon oil. Bake at 400° for 10-12 minutes or until tender, stirring once.
In a large bowl, whisk the eggs, egg whites, milk, Parmesan cheese, salt and pepper; set aside. Heat 2 tablespoons oil in a 12-in. ovenproof skillet over medium heat. Add potatoes and press down lightly. Cook, uncovered, until bottom is golden brown, 6-7 minutes. Drizzle with remaining oil; turn over.
Pour egg mixture over potatoes. Cover and cook for 9-11 minutes or until nearly set. Arrange asparagus and red pepper over top. Sprinkle with basil and pepper Jack cheese.
Broil 3-4 in. from the heat until eggs are completely set, 2-3 minutes. Let stand for 5 minutes. Cut into wedges.
