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Asparagus, Potato and Tomato Scrambled Eggs

Category Breakfast


  • 8 eggs
  • 4 Tbsp. milk
  • 1/4 cup butter
  • 1 cup frozen hash brown potatoes
  • 1 small tomato, chopped (3/4 cup)
  • 1 14 oz. can asparagus spears or tips, drained
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  • 1 cup cheddar cheese, shredded (a tad more if you love extra cheese)


Beat eggs and milk just slightly. Heat the asparagus in small pan, lightly stirring occasionally.

Melt butter in skillet over medium heat. Cook potatoes and tomato in butter, stirring occasionally, until hot. Sprinkle evenly with cheese and gently stir in asparagus.

Pour egg mixture evenly over vegetable and cheese mixture. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow through vegetable and cheese mixture. Do not stir. Cook 3 to 5 minutes until the eggs are cooked but remain moist.

Serves 4 to 6

By Deeli from Richland, WA

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