10 ingredients
3 tbsp chopped Chives fresh or raw herb
1 clove Garlic raw
10 spear, medium (5-1/4" to 7" long) Asparagus raw
3 cup unprepared Potatoes hash brown refrigerated unprepared
2 tsp Olive or extra virgin olive oil
3/4 cup, shredded Cheddar cheese
1/4 tsp Salt
1/4 tsp Pepper black
8 large Egg white raw
12 slice, medium (1/4" thick) Tomatoes red raw
7 steps
- Snip chives and mince garlic.
- Remove tough end of asparagus and cut into 1 inch pieces.
- In skillet, cook asparagus, potatoes and garlic in olive oil over medium heat for about 4 minutes. Reduce heat to low.
- Sprinkle with chives, 1/2 cup cheddar cheese, salt, and black pepper.
- Beat egg whites and pour over potato mixture.
- Cover and cook for about 15 minutes, until egg is set in center.
- Arrange tomato slices over top and sprinkle with remaining cheese. Allow cheese to melt before serving.
Tip:
3/4 cup shredded cheddar cheese = 3 oz
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