Ingredients

• 2 TBSP olive oil
• 6 small red potatoes, sliced
• 2 cups torn fresh spinach
• 1 bunch green onions, sliced
• 1 cup grape tomatoes, sliced
• 1 cup asparagus, diced
• 1 tsp. crushed garlic
• Salt and pepper, to taste
• 6 eggs
• 1/3 cup milk
• 1 cup shredded Asiago cheese

Instructions

1. Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 6-8 minutes, until tender but firm. Mix in spinach, green onions, tomatoes, asparagus and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted.
2. In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Asiago cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.