24 24
YIELD
6 servings
ACTIVE
10 minutes
TOTAL
34 minutes
1 CUP WATER
3 MEDIUM CARROTS, SHREDDED
1 LB ASPARAGUS, BOTTOMS TRIMMED (SEE NOTE)
1 TBSP OIL, PREFERABLY OLIVE
6 CUPS FROZEN COUNTRY-STYLE HASH BROWN POTATOES
1 TSP SALT
8 LARGE EGGS, BEATEN WITH A FORK
6 OZ (1½ CUPS) SMOKED GOUDA OR MOZZARELLA, SHREDDED
½ CUP SLICED SCALLIONS
Bring 1 cup water to a boil in a large nonstick skillet. Add carrots and asparagus; reduce heat, cover and simmer 5 to 6 minutes until asparagus are crisp-tender. Drain well; wipe out skillet.
Heat oil in skillet over medium heat. Add potatoes, sprinkle with ½ tsp salt and cook 5 minutes, or until bottoms are lightly browned. Turn with a spatula and press down, pushing some potatoes up the sides of the skillet.
Mix remaining ½ tsp salt with the eggs; pour mixture over potatoes. Top with the carrots and asparagus. Cover and cook over medium-low heat 10 minutes, or until eggs are almost set.
Sprinkle with cheese and scallions, cover and cook 2 to 3 minutes to melt cheese.
CALORIES 311 TOTAL FAT 17G SATURATED FAT 7G CHOLESTEROL 323MG SODIUM 827MG
TOTAL CARBOHYDRATES 20G DIETARY FIBER 3G PROTEIN 19G
